Crock Pot Brisket Recipe By The Pioneer Woman
Description
The Pioneer Woman’s crock pot brisket recipe is an amazing dish that's perfect for those busy weeknights. This slow cooker recipe has a delicious combination of flavors that make it irresistible. The brisket is cooked in a rich tomato sauce that's flavored with garlic, onion, and spices. The result is a tender, juicy brisket that pairs perfectly with mashed potatoes, roasted vegetables, or a side salad. Plus, it's so easy to make – all you need to do is throw everything into the slow cooker and let it do the work!
Prep Time
This crock pot brisket recipe by The Pioneer Woman takes 10 minutes to prepare. You'll need to gather the ingredients, mix together the tomato sauce, and season the brisket before placing it in the slow cooker.
Cook Time
Once everything is in the slow cooker, the brisket will need to cook for 8-10 hours on low. Make sure to check the internal temperature of the brisket before serving – it should reach 160 degrees F. You can also cook it on high for 4-5 hours if you're in a rush.
Ingredients
For this crock pot brisket recipe by The Pioneer Woman, you'll need:
- 3-4 pound brisket
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
Instructions
To make this crock pot brisket recipe by The Pioneer Woman, start by heating the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and garlic to the skillet and cook for about 5 minutes, stirring occasionally, until the onion is softened. Add the paprika, oregano, thyme, salt, and pepper and cook for another minute.
Transfer the onion mixture to the slow cooker, then add the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, red wine vinegar, and brown sugar. Stir everything together. Place the brisket in the slow cooker, fat side up. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, until the internal temperature of the brisket reaches 160 degrees F.
When the brisket is done cooking, transfer it to a cutting board and let it rest for 10 minutes before slicing. Slice the brisket against the grain and serve with the sauce from the slow cooker.
Equipment
To make this crock pot brisket recipe by The Pioneer Woman, you'll need a large skillet, a slow cooker, a cutting board, and a sharp knife.
Notes
This recipe can easily be doubled if you're feeding a crowd. You can also make it ahead of time and store it in the refrigerator for up to 3 days.
Nutrition: Per Serving
This crock pot brisket recipe by The Pioneer Woman yields 8 servings. Each serving contains approximately 200 calories, 11g of fat, 8g of carbohydrates, and 16g of protein.
Recipe Tips
To make this crock pot brisket recipe by The Pioneer Woman even more flavorful, try adding a few tablespoons of Worcestershire sauce and red wine vinegar to the tomato sauce. You can also add a few tablespoons of brown sugar to balance out the acidity of the tomatoes. For a spicier version, add a teaspoon of red pepper flakes or a diced jalapeño to the onion mixture.
To make sure the brisket comes out tender and juicy, make sure to cook it on low for 8-10 hours. You can also check the internal temperature of the brisket with a meat thermometer to make sure it's cooked through. If you don't have a thermometer, the brisket should be fork-tender when it's done.
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