Searing the brisket and onions before cooking adds smoky flavor and great color to this ultra-tender roast.
Slow Cooker Brisket
Ingredients
- 1 (3 ½-pound) flat-cut beef brisket (1 ½ to 2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons canola oil
- 3 teaspoons ground ancho chile powder
- ¾ teaspoon ground red pepper
- ¾ teaspoon garlic powder
- 1 cup beer
- ½ cup chili sauce*
- 1 medium yellow onion, cut into ½-inch-thick slices
- Crackers, Cheddar cheese, and pickles to serve
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Trim excess fat from brisket, leaving a ½-inch-thick layer. Make several ¼-inch-deep cuts in both sides of brisket; rub with salt and pepper.
- Brush a 12-inch cast-iron skillet or grill pan with oil, and heat over medium-high heat. Reduce heat to medium. Add brisket; cook until browned, 2 to 3 minutes per side (adjust heat as needed). Place brisket in slow cooker.
- In a small bowl, stir together chile powder, red pepper, and garlic powder. Sprinkle over brisket, turning to coat. Turn brisket fat side up. Pour beer and chili sauce around brisket.
- Add onion to grill pan; cook until browned, about 1 minute per side. Add onion to slow cooker. Cover and cook until tender, about 5 hours on high or 8 hours on low. Place brisket on a cutting board; let stand for 15 minutes before serving. Serve with onions, cooking liquid, crackers, cheese, and pickles.
Notes
*We used Heinz Chili Sauce.