Rosemary Thyme Butter Beef Brisket Tips, FAQ & printable recipe

Tips for success

For the most flavorful jus, use fresh herbs rather than dried. Tie the rosemary and thyme into a bundle with kitchen twine for easy removal before serving, or leave them loose and pick them out.

If you prefer a thicker sauce, transfer the jus to a saucepan and simmer on the stovetop for a few minutes to reduce, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Leftover brisket is incredibly versatile. Use it in sandwiches, tacos, or over polenta. The meat also freezes well; store it in an airtight container with some of the jus to keep it moist.

When reheating, add a splash of beef broth or water to restore the saucy texture. The flavor deepens overnight, so leftovers are often even better the next day.

Variations

• Add Onions and Carrots: Layer sliced onions and baby carrots under the brisket before adding the garlic and herbs. They will soften and sweeten as they cook, adding extra flavor and a built-in side dish.
• Spicy Kick: Add 1-2 minced jalapeños or a teaspoon of red pepper flakes along with the garlic. The heat will mellow during the long cook, leaving a subtle warmth that complements the butter.
• Balsamic Glaze: After shredding, stir in 2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar. The acidity brightens the jus and adds a sweet-tangy depth.
• Mushroom Medley: Add 8 ounces of sliced cremini or button mushrooms to the slow cooker with the meat. They will release their liquid and add an earthy, savory note to the jus.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Keep the meat and jus together to maintain moisture.

Freezer

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

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in 30-second bursts, stirring between.

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. Keep the meat and jus together to maintain moisture.

Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. The brisket also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is ideal for meal prep. Assemble the brisket in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. You can also cook the brisket a day ahead, shred it, and reheat gently with a little broth before serving.

Serving ideas

Serve the shredded brisket over creamy mashed potatoes, with the buttery jus spooned over the top. The rich meat pairs beautifully with the smooth potatoes, and the jus soaks into every bite. For a lighter side, serve with roasted green beans or a crisp green salad to balance the richness.

This brisket also shines in sandwiches: pile it high on toasted brioche or a crusty roll, and add a spoonful of jus for dipping. It's a crowd-pleasing main for gatherings, and the leftovers are just as delicious. For a low-carb option, serve over cauliflower mash or alongside sautéed spinach.

Frequently asked questions

Recipe card

Rosemary Thyme Butter Beef Brisket

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 12 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1/2 cup salted butter (1 stick)

Instructions

1. Place the trimmed beef brisket flat into the bottom of the slow cooker. Scatter the smashed garlic cloves and fresh rosemary and thyme sprigs over the top of the roast, tucking a few underneath for even flavor.
2. Place the whole stick of salted butter on top of the seasoned roast. It will melt and baste the meat as it cooks.
3. Cover the slow cooker and cook on low for 8 to 10 hours, until the brisket is fork-tender and easily shreds. Do not lift the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Transfer the brisket to a cutting board and let it rest for at least 3 minutes. Then shred the meat with two forks, discarding any large fat pieces. Return the shredded meat to the slow cooker and stir gently into the jus.
5. Spoon the shredded brisket and its buttery jus over whipped Yukon Gold mashed potatoes. Serve hot, with extra jus spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

3 g

Fat

40 g

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