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!
Simple Slow-Cooker Passover Brisket
- 3 1/2 lbs. beef brisket
- 2 tbsp avocado oil
- 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
- 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 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.
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!
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.
Do you love Passover brisket as much as me?
If you’re looking for more something a bit fancier than this simple slow-cooker passover brisket, try this red wine & honey braised brisket…It’s my sister’s boyfriends favorite thing I’ve ever made!
And more slow cooker recipes here!