Slow-Cooker Brisket with Yukon Gold Potatoes and Carrots Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a good-quality bone broth or beef stock. If your gravy is thin, you can thicken it after cooking by mixing 2 tablespoons cornstarch with 2 tablespoons cold water and stirring it into the slow cooker, then cooking on high for 15 minutes.

For a deeper color and flavor, sear the brisket in a hot skillet before adding it to the slow cooker — though the video skips this, it adds a nice crust.

To make shredding easier, use two forks to pull the meat apart while it's still in the slow cooker, letting it soak up the gravy.

If you prefer chunkier pieces, use a knife to cut the brisket against the grain. Taste the gravy before serving; you may want a pinch of salt or pepper.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the carrots for an earthy depth. They'll release moisture and blend into the gravy beautifully.
• Spice It Up: Stir in 1 tsp smoked paprika and 1/2 tsp black pepper into the gravy before pouring. For heat, add 1/2 tsp crushed red pepper flakes.
• Swap the Meat: Use a chuck roast or short ribs instead of brisket. Adjust cooking time as needed; chuck roast may take slightly less time.
• Add Onions: Layer 2 thinly sliced onions at the bottom of the slow cooker under the brisket. They'll caramelize as they cook, adding sweetness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a little broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a splash of beef broth if the gravy has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much.

You can assemble the slow cooker insert the night before: layer the brisket, potatoes, carrots, gravy, and butter, then cover and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Alternatively, cook the full recipe, cool, and refrigerate; reheat in a covered pot on the stove over low heat.

Serving ideas

Serve this brisket straight from the slow cooker, spooning the gravy over the meat and vegetables. It's wonderful on its own, or over egg noodles, mashed potatoes, or creamy polenta. A side of crusty bread is perfect for sopping up the rich gravy.

For a festive presentation, pile the shredded brisket onto toasted brioche slider buns for a hearty sandwich.

Add a spoonful of gravy on top and serve with a crisp green salad or roasted broccoli. This dish also pairs well with a full-bodied red wine, like a Zinfandel or Syrah.

Frequently asked questions

Recipe card

Slow-Cooker Brisket with Yukon Gold Potatoes and Carrots

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

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 large heirloom carrots, peeled and thickly sliced
• 2 cups savory brown bone-broth gravy
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the trimmed beef brisket flat in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes and thickly sliced heirloom carrots around and on top of the brisket.
2. Pour the savory brown bone-broth gravy evenly over the brisket and vegetables. Dot the top with the pats of unsalted butter.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the brisket is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
4. Once the brisket is tender, remove the slow cooker insert and let the meat rest for at least 10 minutes before shredding. This allows the juices to redistribute.
5. Using two forks, shred the brisket into bite-sized pieces directly in the slow cooker, mixing with the potatoes, carrots, and gravy. Serve hot, spooning extra gravy over the top.

Contains: milk

Estimated nutrition per serving

Calories

610

Protein

48 g

Carbohydrates

31 g

Fat

32 g

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