This Slow Cooker Beef Brisket in Gravy is the ultimate comfort dinner! Melt-in-your-mouth beef is slow-cooked in a rich red onion gravy until it's tender enough to shred. It's simple to prep, full of flavour and perfect for those colder days when you want something hearty and comforting.
This slow cooker beef brisket in gravy is one of those dinners I love making when I want something that feels like a proper Sunday roast-style meal, but I don't want to spend hours in the kitchen.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Scatty Mum.
It's really straightforward, you just sear the beef quickly for extra flavour, soften the onions and then let the slow cooker do the rest of the work. After a few hours, the beef becomes really tender and the sauce turns into the most delicious, glossy gravy.
It's also one of those meals that fills the house with the most amazing smell while it's cooking!
I served ours piled into giant Yorkshire puddings with roast potatoes, veg and plenty of extra gravy, which went down very well!
Some of our other favourite slow cooker dinners are this slow cooker sausage casserole & these slow cooker chicken noodles.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this beef brisket in gravy. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Beef Brisket - An economical cut of beef that's perfect for slow cooking. It becomes so tender after a long, gentle cook. This BBQ beef brisket is delicious too!
- Red Onions - These add sweetness and flavour to the gravy.
- Garlic - Adds depth to the sauce.
- Beef Stock - Forms the base of the gravy and adds richness.
- Worcestershire Sauce - Gives the gravy a lovely savoury depth.
- Brown Sugar - Balances the savoury flavours and enhances the richness of the gravy.
- Gravy Granules - Used at the end to thicken the sauce to the perfect consistency.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
✔️ Gluten-Free: Use gluten-free gravy granules, gluten-free beef stock and gluten-free Worcestershire sauce. Henderson's Relish is a great alternative.
✔️ Soy-Free: Use a soy-free Worcestershire sauce alternative.
✏️ How to Make Slow Cooker Beef Brisket In Gravy
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1:
Start by heating a large frying pan with a drizzle of oil over a medium-high heat. Season the brisket well with salt and pepper, then sear it on all sides for2-3 minutes per side until nicely browned. (photo 1)
Step 2:
Transfer the browned brisket straight into your slow cooker.
Step 3:
Using the same pan (don't wash it - all those browned bits add flavour), add the sliced onions and cook for 4-5 minutes until they begin to soften. Stir in the garlic and cook for another minute. (photo 2)
Step 4:
Tip the softened onions and garlic into the slow cooker with the brisket. (photo 3)
Step 5:
Pour in the beef stock, Worcestershire sauce and brown sugar. Give everything a quick stir so the flavours start to combine.
Step 6:
Cook on low for 8-9 hours or high for 5-6 hours, until the beef is really tender and easy to pull apart with a fork. (photo 4)
Step 7:
Once cooked, lift the brisket out and let it rest for a few minutes. Meanwhile, stir gravy granules into the cooking liquid a little at a time until the gravy thickens to your liking.
Step 8:
Shred the brisket using two forks, then return it to the slow cooker and stir it through the gravy. Let it bubble away for about 20 minutes so everything comes together before serving. (photo 5&6)
💡 Lauren's Top Tips
- 🌟 Don't Skip Searing The Beef: It adds loads of flavour and helps the finished gravy taste richer.
- 🌟 Use The Same Pan: All the browned bits left in the pan add extra flavour to the gravy.
- 🌟 Let The Brisket Rest: This helps it stay juicy before shredding.
- 🌟 Add Gravy Granules Gradually: Start with a small amount and build up until the gravy reaches your preferred thickness.
- 🌟 Low & Slow Is Best: If you have time, cooking on low gives the most tender result.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can sear the brisket and prepare the onions earlier in the day, then add everything to the slow cooker when ready.
🗒️ Batch Cooking
This recipe doubles really well and is perfect for freezing.
🗒️ Leftovers & Storage
Store leftovers in the fridge for up to 3 days in an airtight container.
🗒️Freezing
Freeze for up to 3 months once cooled.
🗒️ Reheating
Reheat gently on the hob or in the microwave until piping hot. Add a splash of water or stock if the gravy has thickened too much.
💬 Recipe FAQs
You can, but brisket is usually best shredded as it becomes very tender after slow cooking.
⚡ More Beef Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Slow Cooker Beef Brisket in Gravy
Equipment
- Frying Pan
Ingredients
- 1-1.5 kg (2.2 lb) beef brisket
- 2 medium red onions thinly sliced
- 2 cloves garlic minced
- 400 ml (1 ¾ cups) beef stock
- tablespoon Worcestershire sauce
- tablespoon brown sugar
- Gravy granules
- salt & pepper to season
Instructions
- Start by heating a large frying pan with a drizzle of oil over a medium-high heat. Season the brisket well with salt and pepper, then sear it on all sides for 2-3 minutes per side until nicely browned.
- Transfer the brisket to your slow cooker.
- Using the same pan (no need to wash it), add the sliced onions and cook for 4-5 minutes until they start to soften. Stir in the garlic and cook for another minute.
- Tip the onions and garlic into the slow cooker with the brisket.
- Pour in the beef stock, Worcestershire sauce and brown sugar.
- Cook on low for 8-9 hours or high for 5-6 hours until the beef is really soft and tender.
- Once cooked, remove the brisket and let it rest for a few minutes. Stir gravy granules into the sauce a little at a time until it thickens to your liking.
- Shred the brisket with two forks and return it to the gravy. Let it bubble away for about 20 minutes before serving.
Video
Notes
- Don't skip searing the brisket: Browning the meat first adds a lot more flavour to the finished gravy.
- Use the same pan for the onions: The browned bits left in the pan help build flavour in the sauce.
- Cook low and slow if possible: Cooking on low for 8-9 hours gives the most tender, pull-apart beef.
- Add gravy granules gradually: Stir in a little at a time until the gravy reaches your preferred thickness.
- Rest the brisket before shredding: Let it sit for a few minutes so it stays juicy.
- Let it simmer after shredding: Returning the beef to the gravy for about 20 minutes helps the flavours develop.
- Serving idea: Delicious served with Yorkshire puddings, roast potatoes or buttery mash.
Comments
No Comments