Slow Cooker Garlic Butter Beef Brisket Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the brisket in a hot skillet for 2-3 minutes per side before adding it to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste.

However, the recipe works just as well without searing if you're short on time. The slow cooker will still produce tender, flavorful meat.

If you prefer a thicker gravy, remove the meat and whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the liquid.

Cook on high for 15 minutes until thickened. Alternatively, let the liquid cool and skim off the fat, then reduce it on the stovetop. The gravy is delicious either way.

Variations

• Spicy Chipotle Brisket: Add 2 chipotle peppers in adobo sauce and 1 teaspoon smoked paprika to the pot before cooking. The heat and smokiness complement the beef beautifully.
• Balsamic Glazed Brisket: Drizzle 1/4 cup balsamic vinegar over the brisket before adding the butter. The vinegar adds a tangy sweetness that balances the rich meat.
• Mushroom and Onion Brisket: Add 8 oz sliced mushrooms and 1 large sliced onion to the bottom of the slow cooker before placing the brisket. They will soften and create an extra savory gravy.
• Coffee-Braised Brisket: Replace the butter with 1/2 cup strong brewed coffee and 2 tbsp brown sugar. The coffee adds depth and the sugar helps caramelize the meat.

Storage and make-ahead

Fridge

Store leftover brisket and gravy in an airtight container in the fridge for up to 4 days. Reheat gently.

Freezer

Freeze the shredded brisket in a freezer-safe container with some gravy for up to 3 months. Thaw overnight in the fridge.

Reheat

Reheat in a saucepan over medium-low heat with a splash of broth, or microwave in 30-second intervals, until hot.

Refrigerate leftover brisket and gravy in an airtight container for up to 4 days. The flavors will meld and deepen overnight.

To reheat, place the meat in a saucepan with a splash of beef broth or water and warm over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave in 30-second intervals, stirring between.

The entire dish can be made a day ahead. Cook the brisket, shred it, and store it in the gravy in the refrigerator. Reheat gently on the stovetop or in the slow cooker on low. The flavors improve after a night in the fridge, making it an excellent make-ahead meal for gatherings or busy weeknights.

Serving ideas

Serve the brisket over buttered egg noodles, mashed potatoes, or creamy polenta. Spoon plenty of the garlic-herb gravy over the top.

Add a side of roasted vegetables or a crisp green salad to balance the richness. The dish is hearty and satisfying on its own, but it also pairs well with crusty bread for sopping up every last drop of sauce.

For a more casual meal, pile the shredded beef onto soft rolls and serve as sliders with a spoonful of gravy. You can also use it as a filling for tacos or quesadillas. The possibilities are endless, and the leftovers are just as delicious as the first serving.

Frequently asked questions

Recipe card

Slow Cooker Garlic Butter Beef Brisket

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

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 12 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 medallions garlic-herb compound cowboy butter
• 12 oz buttered egg noodles, for serving

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.
2. Place the four medallions of garlic-herb compound cowboy butter evenly across the top of the roast. No need to stir — the butter melts and bastes 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. The internal temperature should reach at least 145°F (63°C) for food safety, but for shredding, cook until it reaches 200°F (93°C) for best texture. Let it rest for 3 minutes before slicing.
4. Remove the brisket from the slow cooker and let it rest for at least 10 minutes. Then shred the meat using two forks, discarding any large fat pieces. Return the shredded meat to the pot and stir gently to coat with the garlic-herb butter gravy.
5. Serve the shredded brisket over warm buttered egg noodles, spooning extra gravy from the slow cooker over the top.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

550

Protein

40 g

Carbohydrates

25 g

Fat

30 g

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