Go Back

Slow Cooker Brisket with Balsamic Onion Gravy

A hands-off dinner that features tender brisket in a rich balsamic onion gravy, perfect for busy nights or family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb beef brisket, flat cut (trim ¼" fat if needed) Use a flat cut for best results.
  • 2 large yellow onions, thinly sliced Caramelizes nicely.
  • 4 cloves garlic, minced Adds flavor to the gravy.
  • 1 cup beef broth (low-sodium if preferred) Reduces saltiness.
  • ½ cup balsamic vinegar Adds acidity and sweetness.
  • 2 tbsp brown sugar (or honey) For sweetness.
  • 1 tbsp Worcestershire sauce Enhances flavors.
  • 2 tbsp tomato paste Adds depth to the gravy.
  • 2 sprigs fresh thyme (or 1 tsp dried) Herbs for flavor.
  • 1 each bay leaf
  • 2 tbsp cornstarch + 2 tbsp cold water (for slurry to thicken gravy) Ensure to mix well.
  • 1 tbsp butter (optional for finishing the gravy) Adds richness.
Seasoning
  • to taste salt and black pepper For seasoning the brisket.
  • 1 tbsp smoked paprika Adds a smoky flavor.
  • 1 tsp garlic powder Enhance the garlic taste.

Method
 

Preparation
  1. Pat the brisket dry and season generously with salt, pepper, smoked paprika, and garlic powder. Let it sit for 10–15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3–4 minutes per side until browned (optional).
Cooking
  1. Caramelize the sliced onions in the same skillet until softened and slightly browned, then add minced garlic for the last minute.
  2. Stir in tomato paste, balsamic vinegar, brown sugar, Worcestershire sauce, and beef broth, then pour over the brisket in the slow cooker. Add thyme and bay leaf.
  3. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the brisket is fork-tender.
Finishing
  1. Remove brisket to a cutting board and tent with foil for 10–15 minutes.
  2. Strain cooking juices into a saucepan, skim off excess fat, and simmer. Whisk cornstarch slurry in slowly until gravy thickens, then add butter if desired.
  3. Slice brisket thinly against the grain and serve with balsamic onion gravy.

Notes

Slice against the grain for better texture. Do not skip the onions for balance in flavor. Store leftovers properly in airtight containers.