Slow Cooker Beef Brisket With Potatoes Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/12/23
Slow Cooker Beef Brisket With Potatoes Recipe

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 12 hrs
Total: 12 hrs 20 mins
Servings: 6 servings

This hearty beef brisket pot roast is a snap to prepare and cook in the slow cooker. A variety of vegetables and an easy thickened sauce make this an excellent one-pot meal for a Sunday dinner or an everyday family meal. Make sure you use a fresh, uncured beef brisket (not corned beef).

You can vary the vegetables to suit your family's tastes. Feel free to add some sliced mushrooms, celery, or diced rutabaga or turnips along with the potatoes and carrots, or add frozen green beans or mixed vegetables about 30 to 60 minutes before the dish is done. Small frozen pearl onions can be used instead of the quartered onion.

The vegetables are cooked until they're very tender and then they are mashed for serving. If you prefer firmer root vegetables, you might want to cook the potatoes and carrots separately.

Ingredients

  • 6 medium potatoes, peeled, cut in half

  • 6 medium carrots, peeled, sliced

  • 3 medium onions, sliced

  • 3 1/2 to 4 pounds beef brisket, cut in half if needed to fit in the crock

  • 1/2 teaspoon salt, or to taste

  • 1 dash paprika

  • 1 dash freshly ground black pepper

  • 1 large bay leaf

  • 1 1/2 cups beef stock

  • 2 tablespoons unsalted butter

  • 1/3 cup cold water

  • 3 tablespoons all-purpose flour

  • 1 dash gravy browning sauce, such as Gravy Master, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot beef brisket

    The Spruce / Abbey Littlejohn

  2. Put the potatoes in the slow cooker and scatter the carrots and onions over them.

    potatoes, carrots and onions in a slow cooker

    The Spruce / Abbey Littlejohn

  3. Trim and discard any visible excess fat from the brisket and cut it into 2 to 3 pieces. Or leave it in one piece if it will fit in the slow cooker's crockery insert.

    beef on a cutting board

    The Spruce / Abbey Littlejohn

  4. Sprinkle the meat lightly with salt, paprika, and dash of pepper, and then place it on top of the vegetables. Add the bay leaf and the beef stock.

    beef in a slow cooker with a bay leaf

    The Spruce / Abbey Littlejohn

  5. Cover the pot and cook on low for 8 to 10 hours. Remove the bay leaf.

    beef cooking in a slow cooker

    The Spruce / Abbey Littlejohn

  6. Heat the oven to 200 F or set it on the "warm" setting. Meanwhile, grab a pan or platter for the brisket. Lift brisket onto pan and cover with foil. Place it in the oven to keep warm while preparing the vegetables and sauce.

    beef brisket in a baking dish covered with aluminum foil

    The Spruce / Abbey Littlejohn

  7. Drain the vegetables, reserving 1 1/2 cups of the cooking liquid.

    drained vegetables in a bowl, cooking liquid in a bowl

    The Spruce / Abbey Littlejohn

  8. Put the vegetables in a bowl and add butter. Mash the vegetables and season with salt and pepper, to taste.

    vegetables in a bowl

    The Spruce / Abbey Littlejohn

  9. Cover the bowl loosely and place it in the warm oven with the beef.

    vegetables in a bowl, covered with aluminum foil

    The Spruce / Abbey Littlejohn

  10. Blend the 1/3 cup of cold water with 3 tablespoons of flour in a saucepan; stir until smooth.

    water and flour in a pan

    The Spruce / Abbey Littlejohn

  11. Place the pan over medium heat and add the reserved cooking liquids.

    gravy in a pan

    The Spruce / Abbey Littlejohn

  12. Add a dash of Gravy Master or Kitchen Bouquet, if using. These browning sauces add extra color and flavor to gravies and sauces. Cook until the sauce is thickened and bubbly. Taste and adjust the seasonings with salt and pepper, as needed.

    gravy in a pan

    The Spruce / Abbey Littlejohn

  13. Slice the beef brisket thinly across the grain.

    Slow Cooker Beef Brisket on a cutting board

    The Spruce / Abbey Littlejohn

Tip

  • Any variety of potato will work fine in the recipe, but red-skinned potatoes, round whites, new potatoes, and other low starch, "waxy" varieties keep their shape better.
  • The amount of salt you'll need depends on the stock. When using low-sodium or unsalted beef stock, you may want to add more salt.
Nutrition Facts (per serving)
1040 Calories
55g Fat
50g Carbs
86g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1040
% Daily Value*
Total Fat 55g 70%
Saturated Fat 23g 115%
Cholesterol 273mg 91%
Sodium 497mg 22%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 86g
Vitamin C 21mg 105%
Calcium 99mg 8%
Iron 9mg 51%
Potassium 2067mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)