Easy Slow Cooker Brisket with Gravy

slow cooker brisket with gravy in a cream enamel dish inlaid with black. Knives and forks lie to the side. Yorkshire puddings are piled in the background and a grey striped napkin wraps around the back of the serving dish

Easy Slow Cooker Brisket with Gravy

Easy Slow Cooker Brisket with Gravy is a beef taste sensation and perfect for a Sunday Lunch. It's tender and juicy and a big crowd pleaser.

Course Main Course

Cuisine English

Prep Time 5

Cook Time 9

Servings

Calories 658kcal

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Ingredients

2 kg rolled beef brisket
500 mls double strength beef stock usually 2 cubes or jellies
salt and pepper seasoning beef and gravy

Instructions

Season the brisket all over.
Place your brisket in your slow cooker pot.
Pour in the 500 mls of stock carefully on top of the brisket and cook on Low for 9 hours.
Cook on Low for 8-9 hours.
Remove carefdully from pot when cooked and place on a chopping board to rest. I do check by plunging a carving fork or similar if it is soft at this point. Experience will tell you if it's soft enough. I know that comes with time but it should be ready by now.
I carefully pour the gravy that's left in the pot into a saucepan being sure to use oven gloves to hold the pot.
My easy cheat here is to sprinkle in gravy granules to thicken the amazing gravy. Sprinkle in 4 tbsp at first and stir with the whisk. Bring the gravy up to a simmer and stir whilst it thickens. If the gravy is not thick enough then add more gravy granules a couple of tbsp at a time.
If you don't have gravy granules then you can use a corn flour slurry. Simply mix the corn flour with the water so that all is dissolved and swirl it through the gravy as you bring to a simmer and it thickens. Add another slurry mix if it does not thicken enough.
Season the gravy to taste.
Slice the brisket. It may crumble a little so I tend to slice it thickly with a sharp knife. See in the notes for tips.
Serve with the best gravy ever! Loads of it.

Notes

Here is the way I prefer to roll when cooking this for Sunday Lunch. I cook it the day before and put it in the fridge overnight before slicing and reheating in the gravy.

That way the brisket slices beautifully and doesn't crumble. It's a game changer. You just need to make sure you reheat it all till it's piping hot 145 F. I recommend using a digital meat thermometer to check.

Nutrition