Slow-Cooker Butter Brisket with Yukon Potatoes Step-by-step instructions

Before you start

Before starting, trim the brisket of any excess fat, leaving a thin layer. Halve the baby Yukon Gold potatoes so they cook evenly. Peel and thickly slice the heirloom carrots into 2-inch pieces.

Have the stick of salted butter at room temperature so it softens slightly and melts more quickly. No need to preheat the slow cooker or brown anything.

Instructions

Layer and Top

1. 1Layer the Brisket and Vegetables
   Place the trimmed beef brisket flat in the bottom of a 6- to 7-quart slow cooker. Scatter the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them into the corners so they sit snugly against the meat.
   Look for The brisket should lie flat, with the vegetables filling the space around it.
   Tip Trim any large fat caps but leave a thin layer for moisture.
2. 2Top with the Butter
   Unwrap the stick of salted butter and place it directly on top of the seasoned roast. The butter will melt as the slow cooker heats, basting the meat and vegetables as it renders.
   Look for The butter sits on the brisket, ready to melt into the meat.
   Tip For even more flavor, rub the butter over the top of the brisket before cooking.

At the end of this phase, the brisket sits flat in the slow cooker with the potatoes and carrots tucked around it. The stick of butter rests on top. The raw ingredients look neat and colorful. Before moving on, make sure the vegetables are not piled too high and that the butter is centered on the meat so it melts evenly.

Cook and Rest

3. 3Slow-Cook Until Fork-Tender
   Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 5 to 6 hours. The brisket is done when it pulls apart easily with a fork and the vegetables are tender. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but for the most tender results, cook until it shreds easily. Let it rest for 3 minutes before slicing.
   Look for The meat shreds with a fork and the juices bubble gently at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to keep the heat steady.
4. 4Rest the Brisket
   Turn off the slow cooker. Using tongs, transfer the brisket to a cutting board and let it rest for at least 3 minutes before slicing or shredding. This allows the juices to redistribute through the meat.
   Look for The brisket rests on the board, juices pooling slightly.
   Tip Slice against the grain for the most tender pieces.

After the long cook, the slow cooker is bubbling gently. The brisket is deeply browned and tender, and the potatoes and carrots are soft.

The butter has blended into the juices, creating a glossy golden sauce. The meat should shred easily with a fork. Let the brisket rest on a cutting board for at least 3 minutes before slicing.

Shred and Coat

5. 5Shred and Serve
   Using two forks, shred the brisket into large chunks or slice it against the grain. Return the shredded meat to the slow cooker with the potatoes, carrots, and buttery pan juices. Stir gently to coat everything in the sauce.
   Look for The meat is coated in a glossy, golden jus.
   Tip For a thicker sauce, remove the vegetables and meat, then simmer the juices on the stovetop for a few minutes.

The shredded brisket is back in the slow cooker, coated in the buttery jus. The potatoes and carrots are nestled among the meat. The sauce is thick enough to cling to a spoon. Everything looks glossy and rich. Give it a gentle stir so every piece is covered, then serve.

Common mistakes

One common mistake is lifting the lid too often. Every time the lid opens, heat escapes and the cooking time extends. Another is using a lean cut of beef, which will dry out. Stick with brisket or another well-marbled roast.

Do not skip the rest time after cooking; slicing too soon lets the juices run out. Finally, do not overcrowd the slow cooker—the vegetables should fit in a single layer around the meat.

How to tell it’s done

The brisket is done when it pulls apart easily with a fork. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for the most tender texture, cook until it shreds without resistance.

The potatoes should be fork-tender but not falling apart, and the carrots should be soft enough to pierce easily. The juices will be bubbling and golden.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest