Looking for an incredibly simple slow-cooker Passover brisket? Well, here you go! It’s simple, delicious, and even better in sandwiches the next day. Does your slow cooker get too hot? I’m sharing my secret for keeping it lower than the low setting, too!
Step by step simple slow cooker brisket
Heat the avocado oil in a heavy bottom sauté pan, dutch oven, or cast-iron skillet over medium heat. Season the brisket with pepper. Sear the brisket, flipping once, until golden brown. Transfer to the slow cooker.
Add the onion, fennel, carrots, celery, rosemary, garlic, bay leaves, red wine, and soy sauce/coconut aminos to your slow cooker. Cover and cook on low until tender, 6-8 hours. Let rest for 20 minutes with the slow cooker on warm.
Click here for kosher for Passover soy sauce.
Slow Cooker FAQ
- Make sure you season well and sear the brisket before slow cooking. Searing the brisket helps keep it juicy!
- Do I trim the fat off brisket? Leave some fat on the brisket. The fat adds flavor and tenderness, especially the fat that is marbled inside the cut of meat. However, I do prefer to buy leaner cuts of brisket and trim off all the large slabs of fat.
- Can I use an Instant Pot instead? Of course! First, make sure your Instant Pot setting says “sealing” instead of “venting.” Cook for 25-30 minutes.
Does your slow cooker get too hot?
Unlike classic crockpots, most new slow cookers stay too hot on the low setting. Therefore, the low setting does not allow for low and slow, true slower cooker cooking. But I have a hack for you! First, use a timer that plugs into the outlet, and plug the slow cooker into the timer ($9). Then, set the timer so that every other tick is off. It helps keep the slow cooker lower than the low setting. If you have an older crockpot, no need!
What to serve the brisket with…
Although the brisket is delicious alone with the veggies, I love serving it with the following:
Looking for more Passover recipes? Check them out here. More Jewish recipes? Check them out here.
Other slow cooker recipes you’ll love
I love using my slow cooker on those busy weeknights… here are my favorites:
Shop my favorite slow cooker here! Or you can grab an Instant Pot and use the slow cooker setting.
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.
Simple Slow-Cooker Passover Brisket
Ingredients
- 3 1/2 lbs. beef brisket
- 2 tbsp avocado oil
- pepper
- 1 red onion quartered
- 1 fennel quartered
- 2 carrots cut into 2 inch chunks
- 2 stalks celery cut into 2 inch chunks
- 2 sprigs rosemary
- 8 cloves garlic minced
- 2 dried bay leaves
- 2 cups red wine
- 1 tbsp coconut aminos or soy sauce
Instructions
- Heat the avocado oil in a heavy bottom sauté pan, dutch oven, or cast iron skillet over medium heat. Season the brisket with pepper. Sear the brisket, flipping once, until golden brown. Transfer to your slow cooker.
- Add the onion, fennel, carrots, celery, rosemary, garlic, bay leaves, red wine, and soy sauce/coconut aminos to your slow cooker. Cover and cook on low until tender, 6-8 hours. Let rest for 20 minutes with the slow cooker on warm.
Notes
Nutrition
This post was originally published in February of 2019, but was republished with step by step instructions and tips September of 2019.
Leave a Reply