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Slow Cooker Maple Brisket

  • Yield: 4 1x


  • 2 pound beef brisket
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves (minced)
  • 1 tablespoon olive oil
  • 1 onion (thinly sliced)
  • 1/2 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 1 cup beef broth
  • 1 tablespoon dijon mustard
  • 1 tablespoon tomato paste


  1. Use paper towels to pat dry the brisket. In a small bowl, combine the salt, pepper, garlic powder, paprika, and thyme. Rub the spice mixture all over the brisket.
  2. Preheat a large skillet over medium/high heat. Add the olive oil then sear the brisket on both sides for 2-3 minutes until a nice crust forms.
  3. Place brisket in slow cooker. Top with minced garlic and onion. In a separate bowl whisk the maple syrup, apple cider vinegar, broth, mustard, and tomato paste. Pour mixture over brisket making sure it’s about 3/4 of the way covered with liquid. Cook on low for 7-8 hours.
  4. Remove brisket from slow cooker and let rest on wood board for at least 10 minutes. Slice against the grain and serve with the gravy from the slow cooker.


*This recipe can easily be doubled.