Serve with mashed potatoes, roasted vegetables, or buttered noodles.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven or on the stovetop with a little extra broth to keep it moist.
Freezes well for up to 3 months — slice before freezing for easy portions.
Variations
Smoky Flavor: Add 1 teaspoon smoked paprika or liquid smoke to the sauce.
Sweet & Tangy: Stir in ¼ cup balsamic vinegar or apple cider vinegar for extra depth.
BBQ Twist: Replace tomato sauce with 1 cup of your favorite BBQ sauce.
Vegetable Boost: Add carrots, celery, and potatoes directly into the slow cooker for a full one-pot meal.
FAQ
Can I skip searing the brisket?
Yes, but searing adds a deeper flavor and helps seal in juices.
Can I make this in the oven instead?
Absolutely. Place everything in a Dutch oven, cover tightly, and bake at 325°F (160°C) for 3–4 hours.
What’s the best cut of brisket for slow cooking?
Both point cut and flat cut work well. Flat cut is leaner and slices beautifully, while point cut is more marbled and juicy.
