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Slow Cooker Brisket with Balsamic Onion Gravy

This easy, hands-off Slow Cooker Brisket with Balsamic Onion Gravy delivers tender beef and rich gravy, perfect for busy weeknights and family gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb beef brisket, flat cut, trimmed Choose a good quality brisket for better flavor.
  • 2 tsp kosher salt Adjust to taste.
  • 1 tsp black pepper Freshly ground is recommended.
  • 2 tbsp olive oil For browning the brisket.
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup balsamic vinegar
  • 1/2 cup low-sodium beef broth Plus more if needed.
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar Can substitute with maple syrup.
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 leaf bay leaf
  • 2 tbsp cornstarch mixed with 2 tbsp cold water For gravy thickening.
  • to taste fresh parsley, chopped For garnish.
Optional Ingredients
  • 1/2 cup red wine Use in place of part of the broth.
  • a splash soy sauce For deeper flavor.
  • to serve alongside roasted vegetables Examples include potatoes or carrots.

Method
 

Preparation
  1. Pat the brisket dry with paper towels and season generously with kosher salt and black pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear brisket 3–4 minutes per side until a golden crust forms. Transfer to the slow cooker.
  3. In the same skillet, add a touch more oil if needed and sauté sliced onions until they begin to soften and brown (about 8–10 minutes). Add garlic and cook another minute until fragrant.
Building the Sauce and Cooking
  1. Stir in balsamic vinegar to deglaze the pan, scraping up browned bits. Add tomato paste, Worcestershire sauce, brown sugar, thyme, and beef broth (or red wine + broth). Bring to a gentle simmer for a minute to marry flavors.
  2. Pour the onion mixture over the brisket in the slow cooker. Add the bay leaf. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the brisket is fork-tender.
Finishing Touches
  1. Remove the brisket to a cutting board and tent with foil to rest. Skim any excess fat from the cooking liquid.
  2. Transfer the liquid and onions to a saucepan, bring to a simmer, and whisk in the cornstarch slurry a little at a time until gravy reaches your desired thickness. Taste and adjust with salt, pepper, or a splash more balsamic for brightness.
  3. Slice the brisket against the grain for the most tender bites. Spoon the balsamic onion gravy over slices and sprinkle with chopped parsley.

Notes

This brisket is great for meal prep and tastes better the next day. Leftover brisket can be shredded and used for sliders or on baked potatoes. Can be made a day ahead; flavors deepen overnight.