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Slow Cooker Brisket with Brown Gravy

This recipe outlines how to prepare a tender slow cooker brisket with brown gravy. The brisket is first seared, then slow-cooked with aromatic vegetables, beef broth, wine, and seasonings until fork-tender. The braising liquid is strained to create a rich gravy, which is served alongside the sliced brisket and vegetables.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 5372.9 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Skillet For searing
  • 1 Large Bowl For whisking liquids
  • 1 Medium Pan For making gravy
  • 1 Strainer To strain braising liquid

Ingredients
  

Main

  • Canola oil for searing
  • 1 2 1/2 to 3 pound brisket
  • Kosher salt
  • 1 bunch parsley stems reserved and leaves chopped
  • 2 stalks celery with leaves chopped
  • 1 bay leaf
  • 1 14.5-ounce can beef broth
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • 1 .87-ounce packet slow cooker pot roast seasoning
  • 2 medium onions chopped
  • 2 large carrots sliced
  • 2 8-ounce packages mixed wild mushrooms
  • 1 .87-ounce packet brown gravy mix
  • 1 cup cold water
  • Special equipment: a slow cooker

Instructions
 

  • In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
  • To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
  • Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
  • Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Notes

Searing the brisket well is key for developing rich flavor before slow cooking. Ensure you add the vegetables only during the last hour to prevent them from becoming overly soft and mushy. When slicing the cooked brisket, always cut against the grain for maximum tenderness. Allow the meat to rest for 10-15 minutes after removing it from the slow cooker before slicing to keep the juices within the meat.