Ingredients:

3-4 pounds beef brisket

1 tablespoon olive oil

1 onion, sliced

4 cloves garlic, minced

2 cups beef broth

1 cup barbecue sauce

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon cayenne pepper (optional)

Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium-high heat. Season the brisket with salt, black pepper, onion powder, garlic powder, and smoked paprika. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove from heat and set aside.

In the bottom of the crockpot, layer the sliced onions and minced garlic. Place the seared brisket on top of the onions. In a separate bowl, mix together the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and cayenne pepper (if using). Pour this mixture over the brisket.

Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the brisket is tender and easily shreds with a fork.

Once cooked, remove the brisket from the crockpot and let it rest for 10-15 minutes before slicing. Serve with the cooking juices drizzled over the top and garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 15 minutes

Kcal: 350 kcal | Servings: 6 servings