Slow Cooker Brisket with Caramelized Onions


The smell of this brisket cooking will tickle your nose all day long!  

equipment: large sauteing skillet, medium skillet, and slow cooker


  • 2.5 lb – 3.5 lb beef brisket (or chuck roast)
  • 3 tablespoons extra virgin olive oil
  • 2 large red onions
  • 1 tablespoon minced garlic
  • 2 cups beef broth, unsalted
  • 2 tablespoons worcestershire sauce, low sodium
  • 1 tablespoon soy sauce, low sodium
  • salt and pepper, to taste preference


  • cut the onions into quarters, and then cut to make half-moon slices
  • in a large skillet, put in the olive oil and onions
    • cook onions on medium heat until caramelized, about 20 minutes
    • you’ll want to stir around every few minutes
  • while onions are cooking, salt and pepper all side of brisket
  • in a medium skillet, brown (almost char) all sides of brisket
    • once browned, place brisket in the slow cooker
  • cover brisket with minced garlic
  • mix broth, worcestershire, and soy sauce – set aside for a moment
  • once onions are done, pile them on top and around brisket
  • slowly pour liquid mixture over the onions
  • cover slow cooker and cook for 6 to 8 hours (or longer – ours cooked for almost 10 hours)
  • 20 minutes before serving, turn the slow cooker on “warm” setting

Yummy Tip: The onions and juices go great over mashed potatoes!

– The Martin’s Kitchen –

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