Slow Cooker Brisket with Vegetables

Although my husband finds chicken, especially dark meat chicken, easy to eat I sometimes get burned out on the birds. Because he’s a really sweet man who understands how his eating difficulties can make cooking (and eating) a bit boring for me he doesn’t mind when I stage a rebellion and insist on a hunk of tasty cow for dinner.

Originally I was going to make the brisket in the oven but since the temperature here as nearly 100° I decided, early this morning, that the slow cooker was the way to go. Except for searing the brisket in my cast iron skillet there was no reason to go near the stove.


First I trimmed the excess fat and the silver skin from the brisket. I don’t trim as much fat as I used to because my husband needs the calories and the fat helps him swallow the meat.



Then it was simply a matter of searing the brisket. I heated my cast iron skillet and poured a few tablespoons of vegetable oil in. While the skillet was heating I seasoned all sides of the brisket with salt and freshly ground black pepper. When the oil was shimmering I put the brisket in the skillet and let it sear well, being sure to sear the sides as well.


While the brisket was searing I quartered a couple of large onions, cut a couple of carrots into 1 inch chunks, and smashed three cloves of garlic.


I had intended to blanch and peel some tomatoes from the garden but it the ac was already having trouble keeping up with the blazing heat outside so I opted for canned whole tomatoes instead. There was no way I was going to stand over a pot of boiling water!

When the brisket was seared I poured the tomatoes in the bottom of the slow cooker, put the brisket on top of the tomatoes, and spread the carrots, onions, garlic, and some baby Yukon gold potatoes around the meat. I spread 3 tablespoons of tomato paste on the top of the brisket. Then I poured a cup and a half of beef stock around the meat. I tossed in 2 bay leaves to add a little something extra.

Although I took pictures of the ingredients in the slow cooker before I started everything cooking they were very, very dark. My photography skills are still… Well, let’s just hope my sister keeps sending me links to help me get better.

I added some salt and freshly ground black pepper to the slow cooker and set it on low. I let the brisket cook for 6 hours, then removed it and let it rest for about 10 minutes. I then sliced it and returned it to the slow cooker for another 25 minutes. This allows the flavors to penetrate all the way through the meat. Then the sour cream gets stirred into the juices about 3 minutes before serving.



This was an easy meal to make and using the slow cooker on such a hot day could have only been beat by making reservations.


Slow Cooker Brisket with Vegetables


  • 4 lb beef brisket
  • salt and pepper for seasoning meat
  • 2 tablespoons vegetable oil
  • 2 medium onions, quartered
  • 2 -3 carrots, cut in 1 inch chunks
  • 8 baby Yukon gold potatoes
  • 3 cloves garlic, smashed
  • 1 can whole tomatoes
  • 3 tablespoons tomato paste
  • 1 1/2 cups beef stock
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup sour cream


  1. Trim brisket of excess fat and silver skin
  2. Season brisket with salt and pepper
  3. Heat skillet and add oil
  4. When oil is shimmering add brisket and sear well on all sides
  5. Pour the tomatoes with the juice into the bottom of the slow cooker
  6. Place brisket in center of slow cooker
  7. Spread tomato paste over brisket
  8. Add onions, potatoes, carrots, garlic, and bay leaves around brisket
  9. Pour beef stock around brisket
  10. Season with salt and pepper
  11. Cook on low for 6 hours
  12. Remove brisket and allow to rest for 10 minutes
  13. Slice the brisket and return to slow cooker
  14. After an additional 25 minutes stir in the sour cream until well combined
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