French Onion Butter Beef Brisket: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender brisket, cook on low for the full 10 hours. The meat should be so tender that it falls apart at the touch of a fork. If the brisket is larger or smaller, adjust the cooking time accordingly—the goal is fork-tender, not a specific time. When shredding, use two forks to pull the meat apart in the cooking liquid, which helps it soak up the jus.

To deepen the flavor even more, you can sear the brisket in a hot skillet before adding it to the slow cooker, but this is optional. The recipe works beautifully without browning.

For a thicker sauce, remove the meat and onions, then simmer the liquid on the stovetop for 10 to 15 minutes until reduced. Or, whisk in a slurry of cornstarch and water to thicken it quickly.

Variations

• Mushroom and Thyme: Add 8 ounces of sliced cremini mushrooms and 2 sprigs of fresh thyme along with the onions. The mushrooms will absorb the buttery jus and add an earthy depth. Remove the thyme sprigs before shredding.
• Spicy Kick: Add 1 to 2 sliced jalapeños or a teaspoon of red pepper flakes with the onions. The heat will balance the sweetness of the caramelized onions, giving the dish a subtle kick. Serve with a dollop of sour cream to cool it down.
• Balsamic Glaze: Stir in 2 tablespoons of balsamic vinegar during the last 30 minutes of cooking. The vinegar will add a tangy sweetness that brightens the rich jus. Drizzle a little extra balsamic glaze over the top before serving.
• Herb Crusted: Rub the brisket with a mixture of 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 1 teaspoon garlic powder before placing it in the slow cooker. The herbs will infuse the meat and jus with aromatic flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered saucepan over low heat, stirring occasionally, until warmed through. Add a splash of beef broth if needed.

Store any leftover brisket in an airtight container in the refrigerator for up to 4 days. The meat will keep well and can be reheated gently on the stovetop or in the microwave.

The flavors will continue to meld, making leftovers even more delicious. To reheat, place the desired amount in a saucepan with a splash of water or beef broth, cover, and warm over low heat until heated through.

This dish is perfect for making ahead. You can prepare the ingredients the night before by layering the brisket, onions, consommé, and butter in the slow cooker insert, then refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. Alternatively, you can cook the brisket fully, then cool and refrigerate it. Reheat gently before serving.

Serving ideas

Serve this brisket over a bed of whipped Yukon Gold mashed potatoes, as shown in the video, to soak up the buttery jus. The creamy potatoes are the perfect contrast to the rich, savory beef. Alternatively, serve it over egg noodles, polenta, or a slice of crusty bread. The caramelized onions and jus are the stars, so don't skimp on spooning them over each serving.

For a complete meal, pair with a simple green salad or roasted vegetables to balance the richness. A glass of full-bodied red wine, like a Cabernet Sauvignon or Malbec, would complement the deep flavors.

This dish is hearty enough to be a standalone meal, but it also works well as a filling for sandwiches or tacos. Leftovers can be transformed into French onion beef sandwiches the next day.

Frequently asked questions

Recipe card

French Onion Butter Beef Brisket: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 2 large Vidalia onions, thinly sliced
• 2 cups beef consommé
• 1/2 cup salted butter (1 stick)

Instructions

1. Place the trimmed beef brisket flat in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions over the top of the brisket, covering it as evenly as possible. Pour the beef consommé around the base of the meat, being careful not to rinse the onions off the top.
2. Place the whole stick of salted butter on top of the seasoned roast, right in the center. It will melt as the slow cooker heats, basting the meat and onions as it goes.
3. Cover the slow cooker and cook on low for 8 to 10 hours, until the brisket is fork-tender and easily shreds. The onions will caramelize into silky ribbons, and the liquid will reduce into a rich, buttery jus. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the brisket rest in the liquid for at least 3 minutes before shredding. This allows the juices to redistribute, keeping the meat moist and flavorful.
5. Using two forks, shred the brisket directly in the slow cooker, mixing it with the caramelized onions and buttery jus. Serve hot over mashed potatoes or your favorite sides, spooning extra jus over the top.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

12 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.