Slow-Cooker Dijon Cream Brisket with Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a high-quality beef au jus or broth. If you have time, you can make your own au jus by simmering beef bones with aromatics, but store-bought is perfectly fine.

The sour cream and mustard should be at room temperature before adding them to the pot, which helps them incorporate smoothly. If you prefer a smoother sauce, whisk the sour cream and mustard together before dolloping, but do not stir them into the liquid.

To achieve perfect shreds, let the brisket rest for at least 3 minutes after removing it from the slow cooker. This allows the juices to redistribute, making the meat more succulent. Use two forks to pull the meat apart along the grain.

For larger, chunkier bites, pull into big pieces; for a finer texture, shred more thoroughly. Return the shredded meat to the pot and let it soak up the gravy for at least 10 minutes before serving.

Variations

• Red Wine Variation: Replace the au jus with 1 cup of dry red wine and 1/2 cup of beef broth. Add a sprig of fresh thyme for an earthy, French-inspired flavor.
• Spicy Kick: Add 1 tablespoon of prepared horseradish and 1 teaspoon of smoked paprika to the sour cream and mustard mixture for a smoky, spicy depth.
• Vegetable Swap: Substitute parsnips or turnips for half the carrots, and add a chopped onion to the bottom of the pot for extra sweetness.
• Herb Garden: Scatter 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme over the brisket before cooking. Remove the herbs before shredding.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of 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 saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth to loosen the gravy if needed.

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 continue to meld. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much.

This recipe is ideal for make-ahead meals. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the pot in the slow cooker base and set it to LOW. The cooking time may be slightly longer because the ingredients start cold. Alternatively, cook the brisket fully, shred it, and store it in the refrigerator. Reheat on the stovetop with a little broth.

Serving ideas

Serve the brisket over steamed white rice to soak up the creamy Dijon gravy. The rice provides a neutral base that lets the rich flavors shine. For a low-carb option, serve over cauliflower rice or alongside a crisp green salad.

The potatoes and carrots in the pot are already a hearty side, so you can also serve the brisket on its own with a crusty baguette for dipping into the sauce.

This dish is a complete meal in one pot, but it also pairs well with roasted asparagus, green beans, or a simple coleslaw. For a special occasion, serve it with a dollop of extra sour cream and a sprinkle of fresh chives.

The leftovers make excellent sandwiches — pile the shredded beef onto a soft roll with a spoonful of the gravy. However you serve it, this brisket is sure to become a family favorite.

Frequently asked questions

Recipe card

Slow-Cooker Dijon Cream Brisket with Potatoes

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

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 medium heirloom carrots, thick-cut
• 1 cup sour cream
• 1/4 cup whole-grain Dijon mustard
• 1 cup au jus
• 1 tsp kosher salt
• 1/2 tsp black pepper

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 thick-cut heirloom carrots around the brisket, tucking them into the sides. Season the brisket and vegetables with kosher salt and black pepper.
2. Dollop the sour cream and whole-grain Dijon mustard over the top of the brisket and vegetables. Pour the au jus along the side of the pot, avoiding washing the sour cream and mustard off the meat. Do not stir.
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 cooking, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
4. Once the brisket is fork-tender, remove it to a cutting board and let it rest for at least 3 minutes. Then use two forks to shred the meat into large chunks. Return the shredded meat to the slow cooker and stir gently to coat it with the gravy.
5. Spoon the shredded brisket, potatoes, and carrots onto a serving platter or over steamed white rice. Ladle the creamy Dijon pan gravy over the top. Serve hot.

Contains: milk, mustard

Estimated nutrition per serving

Calories

680

Protein

52 g

Carbohydrates

31 g

Fat

38 g

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