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Fork-Tender Slow Cooker Brisket

Heather, D.C.

"This tender brisket will literally pull apart with a fork!"
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14 h 40 m servings 277 cals
Original recipe yields 8 servings (2 pound brisket)

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  • Prep

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  1. Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth. Place brisket in a shallow glass dish and pour marinade over brisket. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  2. Heat oil in a large skillet over medium-high heat. Scrape onion from the brisket, reserving onion and marinade. Cook brisket in the hot oil until browned on all sides, about 10 minutes. Transfer brisket to a slow cooker on Low.
  3. Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes.
  4. Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker.
  5. Cook on Low until brisket is very tender, at least 6 hours.
  6. Strain liquids from slow cooker into a saucepan; bring to a boil. Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes.
  7. Shred brisket with a fork and serve with gravy and tomato-onion mixture.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 277 calories; 22.9 g fat; 5.3 g carbohydrates; 12.5 g protein; 47 mg cholesterol; 448 mg sodium. Full nutrition

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Read all reviews 2
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On 4 lbs of brisket, I doubled the other ingredients and tripled the garlic and onion. Delicious and was truly fork tender. Great meal for after work.

I did not care for this recipe. The seasoning and spices were overwhelming.