Family Favorite Slow Cooker Brisket with Mushrooms Recipe
This Slow Cooker Beef Brisket with Mushrooms recipe is a family favorite, combining the robust flavors of beef brisket with the earthy tones of mushrooms. With a prep time of just 10 minutes and a yield of 6 servings, it’s ideal for anyone seeking to bring a hearty meal to the table without spending hours in the kitchen. The process begins with a quick sear of the seasoned brisket, followed by a sauté of shallots and mushrooms, all of which are then slow-cooked to perfection.
I have tried many slow cooker brisket recipes but after adjusting quantities and trying different mushrooms, I can say this one is truly the best. Next time you want to prep ahead for dinner and have 8-10 hours for your beef to cook in the crock pot, make this mushroom brisket. You won’t regret it!
Key to its appeal is the minimal active preparation time, allowing the slow cooker to do the heavy lifting. The dish is finished with a thickened gravy made from the cooking juices. Whether you’re looking to impress guests or simply make a memorable meal for the family, this slow cooker beef brisket recipe delivers on taste and convenience. Serve it thinly sliced against the grain, accompanied by the mushrooms and gravy, for a satisfying meal that speaks to the heart of home cooking.
This slow cooker recipe is very easy to follow. Don’t be scared by the extended cooking time! The beauty of slow cooking is that you can prep it and leave as the brisket cooks. The meat will be so tender you won’t believe it! That, along with the incredible flavor will have your entire family asking for seconds. And don’t be surprised if they start dipping challah or crusty bread into the gravy.
Why you will love this recipe
You’ll love this Slow Cooker Beef Brisket with Mushrooms recipe for its simplicity and depth of flavor. It’s an excellent choice for anyone seeking to impress with minimal effort. Here’s why it will quickly become a favorite in your recipe collection:
- Effortless Preparation: With a prep time of just 10 minutes, this recipe is a godsend for busy weeknights or when you simply want to enjoy more time with your guests rather than being tied to the kitchen.
- Rich, Comforting Flavors: The combination of tender beef brisket and earthy mushrooms slow-cooked in a savory broth results in a dish that’s as comforting as it is delicious. The flavors meld together over several hours, creating a depth and richness that can’t be achieved with quicker cooking methods.
- Versatility: While it’s a stand-alone star, this brisket also pairs beautifully with a variety of sides, from mashed potatoes and roasted vegetables to a simple green salad, making it a versatile option for any occasion.
- Leftover Potential: Not only is the brisket delicious on the day it’s made, but it also reheats wonderfully, ensuring you can enjoy the fruits of your minimal labor for days to come.
- Crowd-Pleaser: Beef brisket is a universally loved cut of meat, and when cooked in this manner, it’s tender, flavorful, and sure to win over your family or guests.
This recipe is a perfect blend of convenience, taste, and versatility, making it a must-try for anyone looking to elevate their mealtime with something truly special.
Slow Cooker Beef Brisket with Mushrooms
Prep: 10 minutes
Yield: 6 servings
Ingredients
2 tablespoons olive oil, divided
1 (2 to 3 pound) beef brisket flat
1 teaspoon salt (adjust according to your preferences)
Black pepper, to taste
4 shallots, thinly sliced
1 (16 ounce) package baby bella mushrooms, thickly sliced
1 tablespoon minced garlic cloves
½ cup beef broth
5 teaspoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons cornstarch
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil.
- Season the brisket with salt and black pepper on both sides. Place the brisket into the skillet and sear on both sides until browned, about 2 minutes each. Remove the brisket from the skillet and place in the slow cooker or crock pot.
- To the skillet, add the remaining oil. Place the shallots into the skillet and cook, stirring often until they begin to brown. Then, add the mushrooms to the skillet and cook, stirring as needed, for 4 minutes. Transfer the saute mushrooms mixture and shallots to the slow cooker, spooning over the brisket.
- In a large measuring cup, mix together the beef broth, Worcestershire sauce, and soy sauce. Pour over the contents of the slow cooker.
- Cover the slow cooker and cook on low for 8 to 9 hours.
- Remove the beef and place on a cutting board. Remove the beef broth and place 1 cup of the broth into a measuring cup with the remaining going into a saucepan.
- Bring the contents of the saucepan to a boil over medium high heat.
- To the measuring cup with the beef broth, add the cornstarch and mix together until well blended. Pour the cornstarch slurry into the boiling broth. Continue to simmer the broth until it is thickened.
- Thinly slice the brisket against the grain and serve with the mushrooms and gravy made with the cooking liquid.
Pro tip: Trim The Fat!
Discard excess fat before seasoning the brisket. Although some say it helps keep the meat tender, with slow cooking it really isn’t necessary.
Slow Cooker Brisket With Mushrooms
This Slow Cooker Beef Brisket with Mushrooms recipe is a family favorite, combining the robust flavors of beef brisket with the earthy tones of baby bella mushrooms. With a prep time of just 10 minutes and a yield of 6 servings, it's ideal for anyone seeking to bring a hearty meal to the table without spending hours in the kitchen.
Ingredients
- 2 tablespoons olive oil, divided
- 1 (2 to 3 pound) beef brisket flat
- Salt and black pepper, to taste
- 4 shallots, thinly sliced
- 1 (16 ounce) package baby bella mushrooms, thickly sliced
- 1 tablespoon minced garlic
- ½ cup beef broth
- 5 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil.
- Season the brisket with salt and black pepper on both sides. Place the brisket into the skillet and sear on both sides until browned, about 2 minutes each. Remove the brisket from the skillet and place in the slow cooker.
- To the skillet, add the remaining oil. Place the shallots into the skillet and cook, stirring often until they begin to brown. Then, add the mushrooms to the skillet and cook, stirring as needed, for 4 minutes. Transfer the mushrooms and shallots to the slow cooker, spooning over the brisket.
- In a large measuring cup, mix together the beef broth, Worcestershire sauce, and soy sauce. Pour over the contents of the slow cooker.
- Cover the slow cooker and cook on low for 8 to 9 hours.
- Remove the beef and place on a cutting board. Remove the beef broth and place 1 cup of the broth into a measuring cup with the remaining going into a saucepan.
- Bring the contents of the saucepan to a boil over medium high heat.
- To the measuring cup with the beef broth, add the cornstarch and mix together until well blended. Pour the cornstarch slurry into the boiling broth. Continue to simmer the broth until it is thickened.
- Thinly slice the brisket against the grain and serve with the mushrooms and gravy.
What can I serve this brisket with?
This is a great main course that goes well with white rice, mashed potatoes, mixed green salad or oven roasted potatoes. Feel free to pour leftover mushroom sauce over the rice or smashed potatoes! This complete meal is delicious and so comforting.
In case you have any leftovers, you can freeze sliced brisket and store for 1-2 months. However, I would just reheat and serve it the next day, because it seems to taste even better.
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