Slow Cooker Beef Brisket

Francine Lizotte


With bold ingredients, this Slow Cooker Beef Brisket is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy!


☆☆☆☆☆ 0 votes

4-5 lbs. brisket
10 Min
6 Hr 10 Min
Slow Cooker Crock Pot


  • 2 large
    dried pasilla-ancho chile pods, stemmed, seeded and soaked
  • 2 large
    guajillo peppers, stemmed, seeded and soaked
  • 1 large
    red onion, roughly chopped
  • 4-5 lb
    beef brisket or chuck roast
  • ·
    ground himalayan sea salt, as needed
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 Tbsp
    olive oil, or as needed
  • 6 large
    cloves garlic, pressed
  • 2 Tbsp
    chipotle purée
  • 1/4 c
    freshly squeezed lime juice
  • 1 Tbsp
    chipotle chili pepper
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    dried mexican oregano (substitute oregano)
  • 1 Tbsp
    brown sugar
  • 1 1/2 c
    low-sodium beef broth, divided

How to Make Slow Cooker Beef Brisket


  1. Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside.
  2. In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside.
  3. In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed.
  4. Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.
  5. To view this recipe on YouTube, click on this link >>>>

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