Name: Slow Cooker Brisket with Balsamic Onion Gravy
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lb beef brisket; 2 large yellow onions, thinly sliced; 4 garlic cloves, minced; 1 cup beef broth; 1/4 cup balsamic vinegar; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon cornstarch (optional, for thickening); 2 tablespoons cold water (for cornstarch slurry)

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Slow Cooker Brisket with Balsamic Onion Gravy is a rich, comforting dish that’s full of deep, savory flavor and melt-in-your-mouth tenderness. I love how the slow cooker does all the work, transforming a tough cut of beef into something incredibly soft and flavorful. The balsamic onion gravy adds a tangy-sweet twist that elevates the whole dish.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for busy days when I want a hearty, home-cooked meal without standing over the stove. The slow cooker brings out the brisket’s natural richness, and the onions cook down into a deeply flavorful, slightly sweet gravy thanks to the balsamic vinegar. It’s elegant enough for dinner guests and simple enough for a cozy weeknight meal. I especially love serving it with mashed potatoes or crusty bread to soak up every drop of that delicious sauce. Slow Cooker Brisket with Balsamic Onion Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef brisket
Yellow onions (sliced)
Garlic cloves (minced)
Beef broth
Balsamic vinegar
Brown sugar
Worcestershire sauce
Dijon mustard
Olive oil
Salt and pepper
Cornstarch or flour (optional, for thickening)

Directions

I start by seasoning the brisket generously with salt and pepper on both sides.
In a skillet, I heat a bit of olive oil over medium-high heat and sear the brisket for 2–3 minutes per side until it’s nicely browned.
I transfer the seared brisket to the slow cooker.
In the same skillet, I sauté the sliced onions until soft and golden, then add the garlic and cook for another minute.
I stir in the balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and beef broth, scraping up any bits from the bottom of the pan.
I pour this mixture over the brisket in the slow cooker, making sure the meat is mostly covered.
I cover and cook on low for 8–10 hours or on high for 5–6 hours, until the brisket is fork-tender.
Once cooked, I remove the brisket and let it rest for 10 minutes before slicing.
To make the gravy, I transfer the liquid to a saucepan. If needed, I thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until it reaches my desired consistency.
I serve the brisket sliced with the warm balsamic onion gravy spooned over the top.

Servings and timing

This recipe makes about 6–8 servings. It takes 15 minutes to prep and between 5 to 10 hours to cook depending on the heat setting used.

Variations

I sometimes add sliced mushrooms or carrots to the slow cooker for extra flavor and texture. If I want a sweeter note, I use a touch of honey instead of brown sugar. For a bolder gravy, I mix in a splash of red wine with the broth. When I’m looking for a smoky twist, I use smoked paprika in the seasoning rub.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, and it reheats beautifully. To reheat, I place the brisket slices and gravy in a covered skillet over medium heat until warmed through. I’ve also frozen portions of sliced brisket with gravy in freezer-safe bags for up to 3 months—great for future meals. Slow Cooker Brisket with Balsamic Onion Gravy

FAQs

Can I skip searing the brisket?

I don’t recommend it. Searing adds a deep flavor that makes a big difference in the final dish. But if I’m in a real rush, I’ve skipped it and still ended up with a tasty result.

Can I use another cut of beef?

Yes, I’ve made this with chuck roast or short ribs. The cooking time may vary, but the results are still delicious.

Is the balsamic vinegar too strong?

Not at all. It mellows out during the long cooking process and adds a nice balance of tang and sweetness to the gravy.

Can I cook it overnight?

Yes, I’ve set it to cook on low overnight and woken up to a fully cooked brisket. It’s great for meal prepping or Sunday roasts.

What sides go well with this?

I usually serve it with mashed potatoes, roasted vegetables, or polenta. Anything that soaks up the gravy works beautifully.

Conclusion

Slow Cooker Brisket with Balsamic Onion Gravy is a dish I keep coming back to. It’s warm, satisfying, and full of bold, slow-cooked flavor with very little effort. Whether I’m feeding family or hosting friends, this recipe always brings comfort to the table and never fails to impress.