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    Home » Our latest posts » Beef and Lamb

    Slow Cooker Brisket with Mushrooms and Onions

    June 12, 2015 Filed Under: Beef and Lamb, Main Courses with Meat

    Jump to Recipe Print Recipe
    Use your slow cooker to make a tender and juicy beef brisket with lovely mushroom and onion gravy. 

    Slow Cooker Beef Brisket with mushrooms and onions: easy, moist, tender and oh so tasty!


    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. Which means it was time to break out the slow cooker.

    I didn't want to go with a Barbecue Brisket. I wasn't in the mood for sweet. So a little hunting around on Yummly and I had enough inspiration to put together this.

    Any time you cook a roast in a slow cooker you want to brown it a bit first for color and extra flavor. Be sure to deglaze the pan to get all of those yummy bits.

    [click_to_tweet tweet="Slow Cooker Beef Brisket with mushrooms and onions so tender and moist. #slowcooker #brisket" quote="Slow Cooker Beef Brisket with mushrooms and onions so tender and moist. #slowcooker #brisket" theme="style2"]

    Slow Cooker Beef Brisket with Mushrooms and Onions

    brisket with mushroom and onion gravy on a plate with text "slow cooker brisket with mushrooms and onions"
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    Ingredients
     

    • 2-3 pound flat cut beef brisket
    • 2-3 tablespoons garlic pepper
    • 1 tablespoon olive oil
    • 2-3 onions (sliced)
    • ½ 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.

    Until next time, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. Carlee @cookingwithcarlee

      June 12, 2015 at 12:26 pm

      Yum! This sounds amazing. I love mushrooms and onions with beef.

      Reply
      • Audrey

        June 13, 2015 at 8:05 am

        Thanks for stopping by. It was delicious and I wish I had a bigger crock pot so I could have made a bigger brisket.

    2. Kristi

      June 18, 2015 at 2:38 pm

      Yum! I need to try this! Thanks so much for sharing at #HomeMattersParty. I hope you will join us again for our next Linky Party. The door is open TONIGHT 9pm PST at http://wp.me/p4hrab-BG

      Reply
    3. AJ @ Aspen Jay

      June 29, 2015 at 2:29 pm

      Hi Audrey,
      Wow, my husband would love this recipe! Where do you find 'liquid smoke'? I have never purchased that before. Do you use it for any other recipes? Could you make this without it?
      Thanks for partying with us at the TALENTED TUESDAY link party!
      Cheers!
      AJ

      Reply
      • Audrey

        June 30, 2015 at 10:39 am

        Liquid smoke should be at any grocery store, usually by the barbecue sauces.

    4. LC

      January 25, 2023 at 2:28 pm

      this went over well - and the leftovers and gravy make a great meat base for mushroom barley soup!

      Reply
      • Audrey

        January 27, 2023 at 10:57 am

        Oh my, that sounds like a delicious way to use up the leftovers!

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