Slow Cooker Rootbeer Brisket

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Everyone needs a good, simple mother load of meat recipe to pull out for larger gatherings.  This one uses a brisket that feeds 8 generously or if you wanted to use the flavorful, shredded beef for sliders, it goes even further.  


I love that you can put everything in a slow cooker and not have to babysit it.  You can also find a great slow cooker available on our shop page. Those are the best kind of recipes.  This is a “set it and forget it” kind of recipe.  

You get a nice mix of sweet and heat with the use of chilis and magic ingredient, root beer.  With the additional ingredients of garlic, onions and Worcestershire sauce, this is quite a flavorful hunk ‘o meat.


The brisket has oodles of juices and if you wanted to go the extra mile and make a gravy of those juices, I’ll give you extra credit.

So my grandson, Alex, did a great job making this dish, and as indicated in the video his girlfriend, Chelsea gave it a giggly thumbs up as well.  You have to watch the video to see what I’m referring too.  She’s a cutie.  No wonder he wanted us to meet her too.

  Slow Cooker Rootbeer Brisket


2 pound brisket
1 large yellow onion, peeked & quartered
1 bottle root beer (such as Poppi or Ibita)
3 large cloves garlic, peeled
2 tablespoons Worcestershire sauce
2 jalapeños or cayenne peppers (or 1/2 teaspoon ground cayenne) or more if you want it spicier
2 teaspoons course sea salt



Place the onion quarters in a slow cooker then place brisket on top of the onion.  Add remaining ingredients, cover and cook for 4-5 hours on high or 8 hours on low or until brisket is tender and easy to shred with 2 forks.  

I use my slow cooker all the time.  It's especially handy when I'm going to be out and about all day, so I can start everything in the morning and know that amazing scents and a dinner at the ready are awaiting me when I get home.  My favorite inexpensive slow cooker is available on our SHOP page or here.


Serve with Dijon Fingerling potatoes or serve the shredded beef on slider buns topped with slaw.


To sear or not to sear?  That is the question.
While I often sear a large cut of meat that I intend to then cook on low and slow, I just as frequently do not sear the meat.  In this instance I was trying to show my grandson how easily this could come together (and he could impress his girldfriend), so I chose to keep it as simple as possible and not sear the meat.