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Crockpot Beef Brisket with Cranberry Onion Gravy

Slow cooker cranberry beef brisket cooks until fork-tender beneath a tangy whole-berry cranberry and onion gravy. Serve the sliced brisket across the grain with the thickened slow-cooker gravy.
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Prep Time 20 minutes
Cook Time 10 hours
Resting 15 minutes
Total Time 10 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the brisket
  • 3.5 lb beef brisket flat cut and trimmed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 yellow onions large, sliced
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp dried thyme
For the gravy
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare and slow-cook
  1. Pat the thawed brisket dry.
  2. Season all over with the salt and pepper.
  3. Arrange the onions in the bottom of a 6-quart slow cooker.
  4. Set the brisket on top.
  5. Stir together the cranberry sauce, beef broth, Worcestershire sauce, garlic, and thyme.
  6. Pour the mixture over the brisket.
  7. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the brisket is fork-tender and registers about 195°F to 205°F in the thickest part.
Make the gravy and serve
  1. Transfer the brisket to a cutting board.
  2. Tent loosely with foil and rest for 15 minutes.
  3. Skim excess fat from the slow cooker liquid.
  4. Transfer the liquid and onions to a medium saucepan.
  5. Whisk the cornstarch and cold water together in a small bowl.
  6. Stir the slurry into the saucepan and simmer over medium heat for 2 to 3 minutes, stirring, until the gravy thickens.
  7. Slice the brisket across the grain.
  8. Serve with the cranberry onion gravy.

Notes

For tender slices, cut the brisket across the grain. Refrigerate leftovers for 3 to 4 days; freezing is fine. For a gluten-free option, use a certified gluten-free Worcestershire sauce.