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Slow Cooker Brisket

June 5, 2017
Slow Cooker Brisket

Slow cooker cooking is a beautiful thing, but especially when the weather gets warm. A nice roast without heating up the kitchen for hours with a hot oven. Make a big one because the leftovers are even better.

Start out with a brisket that has been trimmed of most of the fat but definitely not all. Season it liberally on all sides with salt, pepper and some herbs. I like thyme, parsley, basil and a bay leaf.


Next sprinkle a heaping tablespoon of flour on top of the roast. This is the secret to a nice gravy. You have to use a cut of meat with some fat and marbling, hence why you don’t trim all the fat.

Now I know your saying but what about searing it first. You can certainly do that. But, who wants to dirty up another pan. Especially if you are throwing this together in the morning before work or church. It’s ok, this will be amazing without the searing.

After the flour, dump a can of diced tomatoes over the top and add a can of beef broth.


Cover it and turn the cooker on high for about 6 hours. Low needs probably 8 to 10 hours.  You want it to be fall apart tender.

This is important, half way through turn the meat over. This is how you get the gravy. You’ll have lovely rendered beef fat (it’s not the enemy, it’s flavor) for the flour to mix with and make the gravy.

I like to add my vegetables half way through so they aren’t overdone. I add a sliced onion to the bottom of the cooker, turn the meat and then add the vegetables. Scatter them on the sides and top. Carrots and potatoes are the standard. You can add others. Green beans, radishes (yes, really, radishes) okra, turnips the list goes on.


And then…


Dinner


I like to serve it in a shallow bowl with some crusty rolls so you can get every last bit of gravy. The meat is fall apart tender.

Any left over brisket I use for brisket tacos or soup or sandwiches. Left over gravy I use for home made ranch style beans. Don’t worry, I’ll get to that.

Flo's Kitchen Slow Cooker Brisket

Ingredients

2 1/2 to 3 pounds beef brisket most of the fat trimmed salt and pepper 1 tsp each: parsley, thyme, basil 1 bay leaf 1 heaping Tablespoon flour 1 14.5 oz. can diced tomatoes 1 can low sodium beef broth or 1 heaping tsp Better than Bouillon plus about 12 oz. warm water mixed together 4 medium potatoes quartered (I like yukon gold the best for this) 6 to 8 carrots scrubbed and cut into about 3 inch pieces 1 onion sliced


Directions

Spray inside of slow cooker crock with non-stick cooking spray. Season beef on all sides and place in cooker. Sprinkle flour over the top of the meat. Pour tomatoes over top and beef broth around the sides. Add the bay leaf. Cover and cook for about 4 hours on high or 6 hours on low. Remove the brisket and place onion slices to the bottom of the cooker. Place the meat on top of the onions. Add the remaining vegetables around the sides and on top of the meat. Cover and cook another 2 hours or so on high or another 4 hours or so on low. When the meat pulls apart easily with a fork it’s done. Remove meat and vegetables, stir juices and serve.


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  • Frances Crowder June 5, 2017 at 11:24 am

    Liked the detailed method for preparing. Photos make it look a yummy dish!

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