Easy Slow Cooker Beef Brisket Recipe
This post may contain affiliate links. Please read our disclosure policy.
This easy Slow Cooker Brisket recipe, with an assertive spice rub and simmered in a pomegranate sauce, is an oh-so-tender and juicy treat you’ll love. With a final quick sear under the broiler, it’s a quick prep and low-effort dish, perfect for enjoying all year!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Why I Love This Beef Brisket Recipe!
- It’s Easy: There is no browning of the meat or sauteing the vegetables. And the crockpot makes the delicious magic!
- Tender and Delicious: Brisket is always great, but slowly simmering in a fragrant sauce punctuated by an amazing spice rub takes it to a new, delicious level.
- Simple Prep: All this easy brisket recipe needs is an onion chop and combining a handful of seasoning for a dry rub. Season it and let it rest in the refrigerator for up to 24 hours, or make it immediately.
In the recipe card at the bottom of this post, you will find instructions for making this brisket in a pressure cooker or Instant Pot and the oven.
Slow Cooker Beef Brisket Recipe Ingredients
We talked about an “assertive spice rub.” And it is, especially when you add one unique ingredient that, I might say, is the secret to the sauce. Here’s what you need for the spice rub and the brisket:
Spice Rub
- Finely ground coffee
- Smoked paprika (or sweet paprika)
- Ground cumin (or coriander)
- Garlic powder
- Ground cinnamon
- Salt and pepper
Brisket and Pomegranate Sauce
- Brisket
- Onion (yellow or white), sliced
- Garlic cloves
- Pomegranate juice
- Honey for sweetening (the pomegranate can be tart)
- Small shallots or larger spring onions
How to Make Slow Cooker Beef Brisket
This simple recipe is easy to make and requires very little prep or effort. It’s one of the best things about most slow cooker recipes!
Step 1: Spice Rub
Remove brisket from the refrigerator and let sit at room temperature while mixing the spice rub. Spread the mix over the brisket on both sides and let sit (if you have time) for 20 to 30 minutes. You can also refrigerate the prepared brisket for up to 24 hours.
Step 2: Sauce
Combine the Pomegranate Sauce ingredients in a 6-quart (or larger) slow cooker. Add the seasoned brisket and fatty side up, and fit it into the crockpot, even if it’s tight. The brisket will reduce in size during cooking.
Step 3: Cook
Cover and cook on LOW for 8 hours (3 lb) to 10 hours (4 lb) or on HIGH for 4½ hours (3 lb) to 5 hours (4 lb) or until soft and fork tender.
Step 4: Finishing and Carmelizing the Crust
Remove the brisket to an ovenproof dish and slice the brisket thinly across the grain. Pour the sauce over the slices, and encourage the sauce between the slices using a brush or spoon. Add the spring onions to the pot and broil, basting a few times for about 8 minutes.
Garnishing and Serving Brisket
To serve, dress with parsley, olive oil, salt, and pepper, and sprinkle the top with pomegranate seeds. Serve with mashed potatoes.
Cooking Brisket
- What is brisket? It’s a cut of beef that’s best slowly cooked (in a crockpot or oven) to break down the connective tissues and become fork tender yet easy to slice and hold its shape as opposed to beef chuck.
- Which cut of beef is similar to brisket? The best substitute for brisket is rolled chuck, like often used in pot roast or roast beef.
More Beef and Roast Recipes to Try
Easy Slow Cooker Beef Brisket Recipe
Equipment
Ingredients
- 3-4 pound brisket
Spice Rub
- 2 tablespoons finely ground coffee
- 1 tablespoon smoked paprika
- 3/4 teaspoon ground cumin or 1 tsp coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 2 ½ teaspoons kosher salt
Pomegranite Sauce
- 1 large onion sliced
- 4 garlic cloves peeled
- 1 ½ cups pomegranate juice
- 1 cup water
- 1/4 cup honey
- 1 ½ pounds small shallots or large spring onions, peeled
For serving
- fresh parsley
- spring onion tops or green onion tops
- pomegranate seeds
Instructions
- Remove brisket from the refrigerator and let sit at room temperature while mixing the spice rub. Spread the mix over the brisket on both sides and let sit (if you have time) for 20 to 30 minutes. You can also refrigerate the prepared brisket for up to 24 hours.
- Combine the Pomegranate Sauce ingredients in a 6-quart (or larger) slow cooker. Add the seasoned brisket, fatty side up, and fit it into the crockpot; even if it's tight. The brisket will reduce in size during cooking.
- Cover and cook on LOW for 8 hours (3 lb) to 10 hours (4 lb) or on HIGH for 4½ hours (3 lb) to 5 hours (4 lb) or until soft and fork tender.
- Remove the brisket to an ovenproof dish and slice the brisket thinly across the grain. Pour the sauce over the slices, and using a brush or spoon, encourage the sauce between the slices. Add the spring onions to the pot and broil, basting a few times, for about 8 minutes.
- To serve, dress with parsley, olive oil, salt, and pepper, and sprinkle the top with pomegranate seeds. Serve with mashed potatoes.
Video
Notes
- Make Ahead: Make the brisket up to 3 days before serving. Slow-cook the brisket and then remove it and the onions to a container and refrigerate. Separately refrigerate the sauce. When ready to serve, slice the meat across the grain, remove any hardened fat from the sauce, and discard. Place the brisket and onions in an ovenproof dish, slice thinly across the grain, and pour the stored sauce over the top, encouraging it between the slices. Broil for about 8 minutes or until heated through and the sauce slightly thickens.
- Instant Pot/Pressure Cooker: Follow the recipe, add 1 cup of water, and cook on high for 1 hour 15 minutes (3 lb) or 1 hour 30 min (4 lb). You may need to reduce the sauce a bit before serving—natural release for 15 minutes and then quick release.
- Oven: On each side, brown the brisket in 2 tablespoons of olive oil in an oven-proof cooking dish (like a Dutch oven). Remove the brisket to a plate and saute the onions and garlic until softened. Add the sauce ingredients to the pot, scraping up any browned bits. Return the brisket to the pot, fatty-side up, cover, and cook in a 300-degree F oven for 3 1/2 hours, basting every hour or so. Add the spring onions in the last hour of cooking. Then, proceed with the recipe and broil with the sauce.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.