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This Slow-Cooker Beef Brisket recipe uses very few ingredients and has little prep time. Cooked in a delicious cranberry sauce and slow-cooked until perfectly tender and juicy.
Beef briskets are one of those comforting recipes that need to be simmered over many hours, so it’s best to give them plenty of time to slow-cook until they’re perfectly tender and juicy. The fall-apart goodness of the brisket is worth the wait! You will get a juicy, tender, and flavorful brisket.
This easy slow-cooker beef brisket recipe is definitely a crowd-pleaser that takes just a few minutes to prep. They are full of amazing flavors!
Recipe Overview
How to make slow cooker beef brisket
Using a sharp knife, carefully trim off any excess or loose pieces of meat. Generously rub the brisket with salt and pepper.
Place the brisket into the bottom of the cooker.
In a small bowl, combine half the cranberry sauce, broth and tomato paste. Pour this mixture over the brisket.
Cover and cook on low for 8-10 hours until fork-tender that it falls apart.
Once finished cooking, remove the beef from the pot and use two forks to pull it apart. Add the pulled beef back to the cooking liquid, along with the remaining cranberry sauce, and mix well to combine. Then Serve.
If needed, refrigerate the beef for up to 3 days. Reheat the beef just before serving and enjoy!
Recipe tips
- Choosing the right beef: Choose a well-marbled cut. More fat means more flavor and better texture after hours in the slow cooker. Lean cuts can work, but they’ll need extra liquid. Of course, for a healthier option, I usually go with lean cuts.
- Brown the meat first if you can: A quick sear adds depth and makes a huge difference in flavor, even though it’s an extra step. If you can I recommend it.
- Cook low and slow whenever possible: Low heat gives connective tissue time to break down. High heat can make the meat dry or tough. I think you should plan ahead.
- Don’t overfill the slow cooker: Keep it about two-thirds full, so heat circulates evenly, and the meat cooks properly.
- Use enough liquid, but don’t overdo it: You want moisture, not soup. So I recommend about 1 to 2 cups of broth or sauce, which is usually enough.
- Let it rest before shredding or slicing: Allowing the beef to rest for 10-15 minutes helps the juices redistribute, making the meat more tender.
Common Questions
Other great options would be a Chuck roast, Bottom round, or top round, bone-in or boneless, beef short ribs, or Beef shoulder.
If you have leftovers, place them in a lidded container and store in the fridge for up to 3 days.
Yes. Make a double batch and freeze some in a freezer-safe container for up to 3 months.
You can use other sauces, such as BBQ sauce, Buffalo sauce, or steak sauce.
If oven baking, you need to consider cooking it for 1 hour and 15 minutes per one pound of brisket used. Using a thermometer, measure the thickest part of the brisket until it reaches 185 F. Then remove the foil and bake for another hour until it reaches about 200 F.
Briskets need a longer time to cook than most cuts of meat. Beef Brisket is a tough cut of meat with tendons and collagen, which needs a long time to break down. It is best braised or slow-cooked. You will need about 8-10 hours of slow cooking using a crockpot or slow cooker, depending on the size of the brisket.
If the meat is somewhat tough, then it needs more time. Tough meat often means it hasn’t fully broken down yet.
How to make the brisket in the oven
Some may opt to cook in the oven. This is also possible; you will need one hour per pound of brisket at a lower temperature of 275-300 F. Wrapping the brisket in aluminum foil or a roasting bag is a must. Finally, allow brisket to sit in the bag or foil for 30 minutes before serving.
How to make the brisket in an Instant Pot
- Pat the brisket dry and season generously with salt, pepper, and any spices or rub you like. You may cut the brisket into two pieces.
- Turn the Instant Pot to Sauté. Add a little oil, then sear the brisket pieces for 2–3 minutes per side, until browned. This will give it a lot of flavor. Remove and set aside.
- Pour in the broth and scrape up all the browned bits from the bottom. This prevents the burn warning and adds flavor.
- Place the trivet in the pot and set the brisket on top. Pour in half the cranberry sauce. Seal the lid and set to Pressure Cook on High for 75–90 minutes.
- Let the pressure naturally release for at least 15–20 minutes, then carefully release any remaining pressure. This step is key to tender meat.
- Remove the brisket and let it rest for 10–15 minutes.
- Shred the brisket and add the remaining cranberry sauce. Mix and serve.
- Optional: to thicken the sauce if it has any excess liquid, switch back to Sauté and simmer the remaining liquid. Or you can thicken it with a cornstarch slurry for a more decadent sauce.
What to serve with beef brisket
Most people like to serve brisket on buns, in sandwiches, and in tacos. Here are a few other ideas and side dishes you can serve brisket with:
- Serve them in Sandwiches or burger buns
- Rice like this cilantro lime rice.
- Cauliflower rice
- Veggies like roasted asparagus and air fryer green beans
- Grits or Polenta
- Mashed Potatoes like these Boursin mashed potatoes or mashed sweet potatoes.
- Cauliflower Mash for a low-carb option.
What is a good rub for brisket
A variety of sauces and herbs would be great options to slather your brisket with. It depends on what flavors you would like to use. Salt and pepper would be a given first choice. Alternatively, here are some other options:
- Herbs like: Garlic powder, onion powder, paprika, coriander, smoked herbs
- Sauces: BBQ, Steak sauces, Sweet and sour sauces, cranberry sauce
You may also like
- Oven Roasted Maple Turkey Breast
- Chicken Alfredo Brussels Sprouts
- Beef Stew Recipe
- Low Carb Tuna Melt Zucchini Boats
- One Pan Cranberry Roasted Chicken Skillet
- Healthy Broccoli Shrimp Alfredo
- 15 minute Greek Pasta Salad
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Slow Cooker Cranberry Beef Brisket
Ingredients
- 3 pounds Beef Brisket, have your butcher cut the fat cap off of the beef brisket
- 14 ounces Cranberry Sauce, one can
- 1 Cup Bone Broth, or any broth
- 3 tablespoons Tomato Paste
- Kosher salt and ground pepper, to taste
Instructions
- Using a sharp knife, carefully trim off any excess or loose pieces of meat. Generously rub the 3 pounds Beef Brisket with Kosher salt and ground pepper.
- Place the brisket into the bottom of the cooker. In a small bowl, combine half the 14 ounces Cranberry Sauce, 1 Cup Bone Broth, and 3 tablespoons Tomato Paste . Pour this mixture over the brisket.
- Cover and cook on low for 8-10 hours until fork-tender so that it falls apart.
- Once finished cooking, remove the beef from the pot and use two forks to pull it apart.
- Add the pulled beef back to the cooking liquid, along with the remaining cranberry sauce, and mix well to combine.
Notes
- If needed, refrigerate the beef for up to 3 days. Reheat it just before serving and enjoy!
- You may freeze for up to 3 months.
- Instead of bone broth, use any other broth you have on hand.
- You can use homemade cranberry sauce instead of store-bought.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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