Slow Cooker Beef Brisket With Potatoes Recipe
A slow cooker beef brisket with potatoes, carrots, and onions, prepared with a savory sauce.
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Instructions
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Place potatoes, carrots, and onions in the slow cooker.
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Trim fat from brisket, cut into pieces if needed, then season with salt, paprika, and pepper. Place brisket over vegetables in the slow cooker, then add bay leaf and beef stock.
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Cover and cook on low for 8-10 hours; remove bay leaf.
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Preheat oven to 200°F. Transfer brisket to a foil-covered pan and place in the oven to keep warm.
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Drain vegetables, reserving 1.5 cups of cooking liquid.
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Mash drained vegetables with butter, then season with salt and pepper. Loosely cover and place in the warm oven with the beef.
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Whisk 1/3 cup cold water with 3 tablespoons flour in a saucepan until smooth. Place saucepan over medium heat; add reserved cooking liquid and optionally browning sauce.
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Cook until thickened and bubbly, then taste and adjust seasonings.
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Thinly slice brisket against the grain.