Slow Cooker Beef Brisket With Beer

beef brisket, crock pot
Diana Rattray
  • Total: 5 hrs 10 mins
  • Prep: 10 mins
  • Cook: 5 hrs
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1103 Calories
49g Fat
46g Carbs
107g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 1103
% Daily Value*
Total Fat 49g 63%
Saturated Fat 18g 88%
Cholesterol 326mg 109%
Sodium 331mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 22%
Protein 107g
Calcium 171mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker beef brisket is cooked with a variety of vegetables and seasonings. Long, slow braising is an excellent way to cook a beef cut like brisket. 

This is a pot roast type of dish with potatoes, carrots, and onions.

Ingredients

  • 3 pounds lean beef brisket (well trimmed)
  • 1 tablespoon vegetable oil
  • 3 carrots (cut into 2-inch chunks)
  • 5 small red potatoes (halved)
  • 1 large onion (cut into wedges)
  • 2 tablespoons tapioca (quick-cooking)
  • 3/4 cup beer (or use a dry red wine)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon thyme
  • 1/4 teaspoon rosemary (crumbled)
  • 1/2 teaspoon salt
  • 3 cloves garlic (minced)
  • 1 bay leaf
  • 1/4 cup water

Steps to Make It

  1. Heat the vegetable oil in a large skillet over medium-high heat. Brown the brisket on all sides.

  2. Place the carrots, onion, and potatoes in slow cooker. Sprinkle the tapioca over the vegetables. Add the browned brisket (If brisket is very large, cut it in half).

  3. Combine the beer with the remaining ingredients. Pour the mixture over the brisket.

  4. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours.

  5. The tapioca will thicken the liquid to make its own gravy. Remove the bay leaf before serving.

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