Slow Cooker Brisket with Mushrooms and Onions

Are you looking for an easy brisket recipe that will have your taste buds dancing with delight? Well, get ready to add a new dish to your list of must-try meals.

This slow cooker brisket with mushrooms and onions is a hearty dish that's bound to become a staple in your dinner rotation

So, dust off your slow cooker and get ready to learn just how to create this mouthwatering meal in the comfort of your own kitchen.

I had a lovely little brisket I picked up on clearance just waiting to be turned into something delicious, but it was ridiculously hot outside. Sure, I could have smoked it, if I had a smoker.

Instead it was time to bust out the slow cooker.

Slow Cooking Tips

While it is tempting to toss everything in the slow cooker and just let it cook, the results can be a bit anemic. Take a few extra minutes to brown the brisket on the stove will make it look better. But, more importantly it will caramelize the outside resulting in a juicier and more flavorful meal.

And be sure to deglaze the pan to get all of those yummy bits. That just means to pour a little liquid into the pan, scrape it down then pour the liquid and bits into the crock pot/slow cooker.

Slow cooking times are not exact. There are a lot of variables such as the size of the slow cooker itself, the shape of the brisket, the starting temperature of the brisket, etc.

Ingredients for Slow Cooker Beef Brisket

You don't need a lot of ingredients to make a great meal.

• flat cut beef brisket
• garlic powder
• olive oil
• onions
• mushrooms (button, white, etc.) omit if you don't care for them
• chicken or beef stock
• liquid smoke (I like mesquite flavor)
• cornstarch (or other thickener)

Recipe

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Ingredients

 

• 2-3 pound flat cut beef brisket
• 2-3 tablespoons garlic powder
• 1 tablespoon olive oil
• 2-3 onions (sliced)
• 1 pound mushrooms (sliced)
• ½ cup chicken or beef broth
• 1 teaspoon liquid smoke
• 1 tablespoon cornstarch

Instructions

 

• Heat a large skillet (preferably cast iron) on medium high heat. Add oil.
• While the pan is heating, rub brisket with garlic powder on both sides. Quickly brown the brisket on both sides in the skillet, about 3-4 minutes a side.
• While brisket is browning, layer onions and mushrooms on the bottom of a 5-6 quart slow cooker.
• Move brisket to slow cooker on top of the onions.
• Pour the broth and liquid smoke into the skillet and stir with a wooden spoon to loosen any browned bits. Pour the liquid into the slow cooker on the side of the meat, not on top of it. You want the juices and onions on the bottom and the meat on top out of the liquid.
• Cook 3-4 hours on high, or 5-6 on low, depending on your slow cooker.
• Remove brisket to cutting board and tent with foil.
• Pour juices into a small saucepan and whisk in cornstarch. Bring to a boil and cook for 1 minute. Add cooked onions and mushrooms.
• Slice brisket against the grain. Serve with gravy.

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Until next time, happy eating.
~Audrey