Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Butter Brisket with Yukon Potatoes Tips, FAQ & printable recipe

Name: Slow-Cooker Butter Brisket with Yukon Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 3 1/2 lb beef brisket, trimmed; 1 1/2 lb baby Yukon Gold potatoes, halved; 4 heirloom carrots, thick-cut; 1 stick salted butter

By Clara Weller · Oct 28, 2026

Shredded beef brisket with potatoes and carrots in a slow cooker, coated in buttery jus.

Prep: 15 min
Cook: 8 h
Total: 8 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, choose a brisket that has good marbling. The fat renders during cooking and keeps the meat moist. If the brisket has a very thick fat cap, trim it to about 1/4 inch.

Do not trim it all off, as the fat adds essential moisture and taste. If you prefer a leaner result, you can skim the fat from the juices after cooking.

The vegetables are flexible. While Yukon Gold potatoes and heirloom carrots are classic, you can add parsnips, turnips, or even celery root. Cut them into similar-sized pieces so they cook evenly.

If you want a thicker sauce, remove the meat and vegetables, then simmer the juices on the stovetop for 10 minutes to reduce. Add a splash of beef broth if the sauce seems thin.

Variations

Add herbs: Sprinkle 2 sprigs of fresh rosemary and 3 sprigs of thyme over the brisket before cooking. The herbs infuse the butter and juices with a woodsy aroma. Remove the stems before serving.
Add garlic: Tuck 4 peeled garlic cloves among the vegetables. The garlic softens and sweetens as it cooks, adding depth to the sauce. Mash it into the potatoes for extra flavor.
Use red wine: Replace 1/2 cup of the cooking liquid with dry red wine. Pour it over the brisket before adding the butter. The wine adds acidity and complexity to the jus.
Make it spicy: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the top of the brisket before cooking. The spices bloom in the butter and give the meat a gentle kick.

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.
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, adding a splash of broth or water to loosen the sauce. Or microwave in 1-minute intervals, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The brisket and vegetables will keep well, and the flavors will deepen overnight. Reheat gently in a saucepan over medium-low heat or in the microwave, adding a splash of water or broth if the sauce has thickened.

This dish is ideal for making ahead. Cook the brisket up to 2 days in advance, then let it cool completely before refrigerating.

To reheat, place the brisket and vegetables in a covered pot with a little broth and warm over low heat until heated through. The leftovers taste even better the next day.

Serving ideas

Serve the brisket straight from the slow cooker, with the potatoes and carrots arranged around the meat. Spoon the buttery jus over the top.

This dish pairs well with crusty bread for sopping up the sauce, or a simple green salad for brightness. For a heartier meal, serve over mashed potatoes or egg noodles.

The brisket is also delicious in sandwiches. Pile the shredded meat on a soft roll and top with a spoonful of the pan jus. The potatoes and carrots can be served on the side or mashed into the sauce. Leftovers make excellent tacos or a topping for nachos. This recipe is as versatile as it is easy.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, chuck roast or bottom round can be used, but the cooking time may vary. Chuck roast is well-marbled and becomes tender with the same slow-cooking method. Bottom round is leaner, so it may dry out; add extra butter or a splash of broth to keep it moist.

Why does the brisket need to rest before slicing?

Resting allows the juices to redistribute throughout the meat. If sliced immediately, the juices run out and the meat becomes dry. A rest of at least 3 minutes is essential, but 10 minutes is even better. The meat will be more tender and flavorful.

Can this be cooked on high instead of low?

Yes, cook on high for 5 to 6 hours instead of 8 to 10 on low. The result will be similar, though the meat may be slightly less tender. Check for doneness by seeing if it shreds easily with a fork.

What if the sauce is too thin?

If the sauce is thinner than you like, remove the meat and vegetables, then pour the juices into a saucepan. Simmer over medium heat for 10 to 15 minutes until reduced. You can also whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Can this be made without a slow cooker?

Yes, use a Dutch oven and cook in a 300°F (150°C) oven for 3 to 4 hours, or until the brisket is fork-tender. Cover the pot tightly with a lid. Check occasionally and add a splash of broth if needed.

Recipe card

Slow-Cooker Butter Brisket with Yukon Potatoes

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 heirloom carrots, thick-cut
1 stick salted butter

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 680
Protein: 52 g
Carbohydrates: 28 g
Fat: 38 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.