Herb-Crusted Slow Cooker Brisket

🕒 Prep: 20 min
🔥 Cook: 8 hours
🍽 Serves: 8
★★★★★
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If you're looking for a comforting, hands-off meal that fills your home with the most inviting aroma, this Herb-Crusted Slow Cooker Brisket is it. With a perfect blend of herbs and a rich, savory broth, it’s an effortless way to impress family and friends. Let’s dive in!

Ingredients for Herb-Crusted Slow Cooker Brisket

The star of this dish is the beef brisket, known for its rich, beefy flavor that only gets better with slow cooking. Olive oil is used to help the rub adhere and to sear the brisket, enhancing its flavor. The mix of kosher salt, black pepper, garlic powder, and onion powder forms a savory crust, while dried thyme and dried rosemary add a fragrant, herby touch. The combination of beef broth and red wine creates a deep, flavorful cooking liquid. Fresh onion and garlic provide an aromatic base, and bay leaves lend a subtle earthiness.

Tips & Tricks

  • If you're short on time, you can sear the brisket a day in advance.
  • For a richer sauce, reduce the cooking liquid on the stove before serving.
  • Always slice the brisket against the grain to ensure maximum tenderness.

Serving Suggestions

This brisket pairs beautifully with creamy mashed potatoes or a side of roasted root vegetables. A fresh green salad with a tangy vinaigrette balances the richness of the meat. For a hearty meal, serve with crusty bread to soak up that delicious sauce.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a chuck roast can also work well in this recipe, though cooking times may vary slightly.
What if I don't have red wine?
You can substitute with additional beef broth or a splash of balsamic vinegar for acidity.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Herb-Crusted Slow Cooker Brisket Recipe Walkthrough

Start by rubbing the entire brisket with olive oil, ensuring it's coated evenly. This helps the spices stick and adds a layer of flavor. Next, generously season the meat with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Don’t be shy here; a good crust makes a big difference.

Heat a large skillet over medium-high and give the brisket a good sear on all sides. You're aiming for a golden-brown crust that seals in the juices. This step is crucial for developing flavor.

Layer the sliced onions and minced garlic at the bottom of your slow cooker. These aromatics will slowly infuse your brisket with flavor as they cook. Place the seared brisket atop the onions and garlic.

Pour in the beef broth and red wine, making sure the liquid surrounds the meat but doesn’t cover it completely. This keeps the top crust from becoming soggy. Finally, toss in the bay leaves for an added depth of flavor. Cover and set your slow cooker to low. Let it work its magic for about eight hours, or until the brisket is tender.

Once done, remove the brisket and let it rest for 15 minutes. This rest period is key; it allows the juices to redistribute throughout the meat. Slice against the grain for the most tender slices, and serve with the broth as a sauce.

Why You'll Love This Recipe

  • Perfectly tender and juicy brisket every time.
  • The slow cooker does most of the work, freeing up your day.
  • Rich, flavorful broth that doubles as a sauce.
  • Great for gatherings or a cozy night in.

Ingredients

4 lbs beef brisket
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried rosemary
2 cups beef broth
1 cup red wine
1 large onion, sliced
4 cloves garlic, minced
2 bay leaves

Step-by-step Instructions

1. Rub the brisket with olive oil.
2. Season the brisket generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. In a large skillet over medium-high heat, sear the brisket on all sides until golden brown.
4. Place the sliced onions and minced garlic at the bottom of the slow cooker.
5. Lay the seared brisket on top of the onions and garlic.
6. Pour the beef broth and red wine over the brisket.
7. Add the bay leaves to the slow cooker.
8. Cover and cook on low for 8 hours, or until the brisket is tender.
9. Once cooked, remove the brisket and let it rest for 15 minutes before slicing.

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