Slow Cooker Brisket and Onions

Nothing feels more comforting and traditional than a roasted brisket, especially right after church on a Sunday, just in time for a good Sunday nap? Let this cook for a few hours, then sit back and enjoy!

Total Time: 8 Hours, 40 Minutes (Prep - 20 Minutes / Cook - 8 Hours, 20 Minutes)

Servings: 6

Ingredients

• 1 tablespoon olive oil

• 1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half-moons

• 3 1/2 pounds beef brisket

• Kosher salt

• Freshly ground black pepper

• 6 cloves garlic, minced

• 2 cups low-sodium beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce or tamari

Instructions

1. Heat the olive oil in a large, deep saute pan or cast-iron skillet over medium heat until shimmering.

2. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized slightly, about 20 minutes.

3. Sear the brisket, by patting it dry with paper towels, seasoning it generously all over with salt and pepper and adding brisket to a large skillet or saute pan over medium-high heat. Sear, flipping once, until a golden-brown crust forms (Hint: turn on your fan or vent to help with smoke control).

4. Transfer to a 6-quart or larger slow cooker, fat side up. Sprinkle the minced garlic over the brisket.

5. When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

6. Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for 20 minutes. (Hint: If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting).