Easy Slow Cooker Beef Brisket Recipe

Enjoy this tender and flavorful Slow Cooker Brisket recipe with a mouthwatering spice rub and tangy pomegranate sauce.

Prep Time10

Cook Time4 30

Total Time4 40

Servings: people

Calories: 294kcal

Get Recipe Ingredients

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.

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 ½ 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.