Rich, tender, and slow-cooked to perfection, this Slow Cooker Brisket with Balsamic Gravy is a heartwarming dish that transforms a humble cut of beef into an unforgettable centerpiece. With deep savory notes, caramelized onion sweetness, and the tangy complexity of balsamic vinegar, each slice melts in your mouth while the gravy wraps everything in its glossy, luxurious embrace.
Whether you’re feeding a crowd for the holidays or seeking comfort on a chilly weeknight, this recipe delivers big flavors with minimal effort. The slow cooker does the heavy lifting, leaving you with more time to enjoy the aroma that builds throughout the day and the compliments that roll in at dinner.
Ingredients for this Slow Cooker Brisket with Balsamic Gravy
- 3 to 4 pounds beef brisket, trimmed
- 1 tablespoon olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
Step 1: Sear the Brisket
Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until it develops a deep brown crust. This step locks in flavor and gives the meat a beautiful finish.
Step 2: Prepare the Sauce
In a bowl, mix together the beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, tomato paste, rosemary, black pepper, and a pinch of salt. Stir until the sugar is dissolved and everything is combined.
Step 3: Assemble in the Slow Cooker
Place the chopped onions and garlic in the bottom of the slow cooker. Lay the seared brisket on top, then pour the sauce mixture over the meat.
Step 4: Slow Cook
Cover and cook on low for 8 to 10 hours or until the brisket is fork-tender. You can also cook on high for 4 to 5 hours, though the low-and-slow method yields the most tender result.
Step 5: Make the Gravy
Transfer the brisket to a cutting board to rest. Skim excess fat from the cooking liquid. Pour the remaining liquid into a saucepan and bring to a simmer. Whisk together the cornstarch and water to make a slurry, then slowly stir it into the simmering sauce. Cook until thickened.
Step 6: Slice and Serve
Slice the brisket against the grain. Pour the balsamic gravy over the top and serve with your favorite sides like roasted vegetables or mashed potatoes.
Frequently Asked Questions
How do I know when the brisket is done?
The brisket is done when it’s fork-tender and easily shreds. Cooking on low for 8 to 10 hours usually ensures perfect texture.
Can I use another cut of beef?
Yes, chuck roast or short ribs also work well with this recipe. Cooking times may vary slightly, but the results are equally delicious.
What should I serve with brisket?
Mashed potatoes, roasted carrots, or green beans pair beautifully. A crusty bread is also great for soaking up that balsamic gravy.
Can I make this ahead of time?
Definitely. You can cook the brisket a day in advance and store it with the gravy. The flavors intensify overnight, making it even better the next day.
How do I thicken the gravy without cornstarch?
Arrowroot powder or flour can be used as alternatives. Be sure to create a slurry or roux first to prevent lumps.
Do I need to sear the brisket first?
Searing adds a depth of flavor, but if you’re in a hurry, you can skip it. The final dish will still be delicious, though slightly less complex in taste.
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