Crockpot Brisket Flat Pot Roast
A 3 to 4 lb brisket flat cooks fat side up for 9 hours on LOW with onions and broth until it slices cleanly against the grain.
6
servings15
minutes9
hoursA 3 to 4 lb brisket flat cooks fat side up for 9 hours on LOW with onions and broth until it slices cleanly against the grain.
Ingredients
3 to 4 lb beef brisket flat, fat cap trimmed to 1/4 inch
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp neutral oil
2 large onions, sliced
4 garlic cloves, smashed
1 cup low-sodium beef broth
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp brown sugar
2 sprigs fresh thyme
1 bay leaf
Directions
- Mix the salt, pepper, paprika and garlic powder and rub it over the brisket on both sides.
- Heat the oil in a skillet and sear the brisket for 4 minutes per side until deeply browned. Do not skip the sear on this lean cut.
- Spread the onions and garlic over the bottom of the slow cooker and lay the brisket on top, fat side up.
- Whisk the broth, tomato paste, vinegar and brown sugar together and pour it around, not over, the meat.
- Add the thyme and bay leaf. The liquid should come about halfway up the brisket.
- Cover and cook on LOW for 9 hours. Resist lifting the lid.
- Check that the thickest part reads about 200°F and a fork twists in with little resistance.
- Move the brisket to a cutting board and let it rest for 15 minutes, tented with foil.
- Skim the fat from the juices and reduce them on HIGH for 15 minutes with the lid off.
- Slice against the grain into thick slices and spoon the onion juices over the top.
Notes
- Slice only after resting, or the juices run out onto the board. Leftover slices keep 4 days in the refrigerator and reheat best covered, in their juices, at low heat.
Why brisket flat needs the sear
Brisket flat is lean, so browning adds flavor that fat would otherwise provide. Fat side up lets the cap baste the meat as it cooks.
Slicing against the grain keeps it tender.
Swaps and serving
Chuck can replace brisket but will not slice as cleanly. Do not slice while hot. Serve with mashed potatoes and glazed carrots.
Horseradish cream on the side is good.
Storing and the early-cut mistake
Keep slices in their juices for 4 days and reheat covered over low heat.
The mistake is cutting too early. The juices run onto the board and the slices go dry. Rest it first.
Slicing it right
Look at the grain before you cut. Slice across it into thick pieces and the lean meat stays tender. Keep the carving knife sharp, since a dull blade tears. Pour the reduced onion juices over the slices rather than the platter so each piece is coated.
Brisket flat reheats best whole and sliced afterward, so if you plan leftovers, keep the unsliced piece in the juice and slice what you need.
Crockpot Brisket Flat Pot Roast at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 14, led by to 4 lb beef brisket flat, kosher salt, black pepper, smoked paprika
Tips for Crockpot Brisket Flat Pot Roast
Slice only after resting, or the juices run out onto the board. Leftover slices keep 4 days in the refrigerator and reheat best covered, in their juices, at low heat.
Crockpot Brisket Flat Pot Roast FAQ
How long does Crockpot Brisket Flat Pot Roast take?
Crockpot Brisket Flat Pot Roast takes 9 hours of cooking after 15 minutes of prep.
How many people does Crockpot Brisket Flat Pot Roast serve?
This recipe makes 6 servings.
What do I need to make Crockpot Brisket Flat Pot Roast?
14 ingredients, led by to 4 lb beef brisket flat, kosher salt, black pepper, smoked paprika. Amounts are in the recipe card above.
