Easy Slow Cooker Brisket Recipe

Easy Slow Cooker Brisket Recipe

10-hour 5-Minute recipe Serves 6 to 8
Serving brisket for Rosh Hashanah, Passover or Shabbat is a tasty tradition many Jewish families enjoy, but cooking the melt-in-your-mouth dinner can feel overwhelming. Enter our slow cooker brisket recipe, which combines tradition with simplicity for an easy and flavourful dish.
10-hour 5-Minute recipe Serves 6 to 8


Prep: 5 mins | Cook: 10 hours
  • 1

    Season both sides of the brisket with salt and pepper.

  • 2

    This step is optional, but it does help to create a more flavourful brisket: Heat oil over medium heat in a large and wide skillet. Sear the brisket until browned on both sides, about 3 to 4 minutes per side. If the brisket is too big for the pan, simply slice it in half, slicing against the grain, and brown in batches.

  • 3

    Add the cut onion and carrots to the bottom of the slow cooker. Place the brisket on top of the onions and carrots.

  • 4

    In a bowl, combine the broth, vinegar, ketchup and coconut aminos. Pour over the brisket and along the sides.

  • 5

    Cover and cook on low for 8 to 10 hours. Your brisket will be fully cooked at 8 hours and will get more tender over time. For a more traditional presentation of brisket slices, take it out earlier and check the texture. Return it to the slow cooker, and cook for another hour or two if you want a more tender, fall-apart brisket.

  • 6

    Remove the lid, carefully take the brisket out. You may need to use two sets of tongs on either end of the brisket to prevent it from breaking apart.

  • 7

    In a separate small bowl, mix together the potato starch and cold water until a white slurry forms, then stir it into the sauce in the slow cooker, stirring periodically. After 3 minutes the liquid should thicken.

  • 8

    Carefully slice the brisket against the grain—since the brisket is still hot the slices will fall apart a bit.

  • 9

    Scoop out the carrots and onion and place on a serving tray. Put the sliced brisket pieces on top and then spoon the sauce over the brisket.

  • 10

    Time-Saving Tip: Make the brisket ahead of time. Remove the brisket from the slow cooker and place in a baking or roasting dish, but don’t slice it. Top with the thickened sauce and cover and refrigerate for up to 2 days. When you’re ready to serve, skim off some of the excess white fat from the sauce with a spoon. Remove the brisket from the dish and slice it against the grain (it’s always easier to slice when it’s cold). Return it to the baking dish, cover tightly with two layers of foil or a lid and heat in the oven at 325° F for 1 hour until hot.

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Last updated: October 5th, 2021

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