Slow Cooker Brisket with Balsamic Onion Gravy
A hearty and comforting dish featuring tender brisket infused with balsamic vinegar and caramelized onions, perfect for family gatherings or cozy dinners.
Servings: 8 servings
Calories: 450kcal
Ingredients
For the Brisket
- 1 tablespoon olive oil For searing the brisket
- 4 lbs brisket Choose a well-marbled cut
For the Sauce
- 3 medium onions, thinly sliced
- 6 cloves garlic, minced
- 1/2 teaspoon salt
- 2/3 cup balsamic vinegar
- 1 cup beef stock Use low-sodium stock for less salt
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon black pepper
- 1 tablespoon honey For enhancing the gravy flavor
Instructions
Preparation
- Heat olive oil in your slow cooker (if it has a sauté/sear mode) or in a large skillet over medium-high heat.
- Sear the brisket for 3-4 minutes on each side until a brown crust forms. Remove brisket and set aside.
- In the slow cooker, add sliced onions and minced garlic. Sprinkle with salt and sauté for about 4 minutes until onions begin to soften and develop a golden hue.
Cooking
- Pour in the balsamic vinegar and beef stock, then sprinkle in thyme, rosemary, and black pepper. Stir to combine and return the seared brisket to the slow cooker.
- Cover the slow cooker and cook on LOW for 9-10 hours or on HIGH for 4 hours until it’s fork-tender.
Making the Gravy
- Once the brisket is done, remove from the slow cooker and set aside to rest.
- Transfer the cooked onions and sauce to a saucepan over high heat, stir in honey, and reduce sauce for 8-10 minutes to thicken.
Serving
- Slice the brisket against the grain into 1/2-inch thick slices.
- Generously spoon the balsamic onion gravy over the brisket and serve it with your favorite sides.
Notes
For crispy edges, broil the brisket after slow cooking. Leftover brisket is great in sandwiches, tacos, or salads.