Low Sugar Crockpot Beef Brisket

Total time8 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

6 servings

3 lb beef brisket (flat cut), trimmed of excess fat
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
½ cup beef broth
2 tbsp tomato paste
2 tbsp worcestershire sauce
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp apple cider vinegar
1 tsp dried thyme

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the brisket dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the brisket.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the brisket and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on both sides. Transfer the brisket to the slow cooker insert.

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