Slow Cooker Brisket

The best Jewish brisket ever, but in a slow cooker! I was raised on this. Every holiday, there was a brisket. My friends would clamor for an invite to dinner when brisket was on the menu. They still do. I have adapted the recipe so that I can make it in the slow cooker.

Category: Main Course

Cuisine: Jewish

Keywords: Beef, Slow Cooker

Servings: 8

Author: Susan Bailin, adapted for slow cooker by Meredith

Equipment

Slow Cooker

Ingredients

1 3 - 4 lb Brisket of Beef
1 lg Onion chopped
2 teaspoons Vegetable Oil
3 cloves Garlic sliced
2 cups Baby Carrots
6 Red Bliss Potatoes washed and quartered
2 tablespoons Hungarian Sweet Paprika
2 teaspoons Kosher Salt
8 tablespoons Ketchup

Instructions

In a large sauce or frying pan, saute onions and garlic in vegetable oil until almost clear. Reduce heat to medium and sear brisket on all sides. Put brisket aside.Place the onion and garlic in a layer on the bottom of the slow cooker. Place brisket on top.
Sprinkle with salt and paprika, and drizzle with ketchup.
Place the potatoes and carrots on top.
Sprinkle again with salt and paprika, and drizzle with ketchup.
Cover and let cook for 2.5 - 3 hours on high.
After 3 hours, remove and slice brisket, then return slices to slow cooker
Cook an additional 3.5 - 4 hours on low.

Notes

There will be a beautiful gravy in the pot when you are done. You should make sure you have bread available to soak it up.
Original stovetop and Instant Pot recipe here: Mom's Brisket of Beef