This Whole30 slow cooker brisket with onions is simple and satisfying. Follow three straightforward steps—brown, deglaze, and braise—and you’ll end up with tender, flavorful brisket in a rich, savory gravy with caramelized onions and garlic.
- Brown.
- Deglaze.
- Braise.
The result is a large platter of melt-in-your-mouth brisket served with an umami-packed sauce and soft onions. It’s an easy trade-off for minimal hands-on time.
Below are answers to common questions and options for different cooking methods so you can adapt the recipe to your equipment.
1. Can I make this brisket in an Instant Pot? If so, for how long?
Yes. Use the Sauté function to brown the meat and sauté the onions and garlic, then switch to the Slow Cook function if you want to mimic the crock-pot method. If you prefer pressure cooking, times vary by brisket size and thickness. For a 4 lb brisket cut into three 1.5″ pieces, start with about 1 hour 30 minutes at high pressure and check for tenderness. If it’s still tough, continue in 15–20 minute increments until it’s easily shreddable.
After pressure cooking, the sauce may be thin; remove the brisket, use the Sauté function, and reduce the liquid until it concentrates and coats a spoon.
2. Can I make this brisket in the oven? If so, for how long?
Absolutely. Use a Dutch oven with a tight-fitting lid and follow the same initial steps: brown the brisket, sauté onions and garlic, deglaze, then combine and braise. Cook low and slow; plan on a minimum of 4 hours at around 300°F (150°C), depending on the cut and thickness. The goal is to break down connective tissue so the meat becomes tender—patience pays off.
3. Is browning the brisket and sautéing the onions necessary?
Yes. Browning the brisket builds a deep caramelized crust that adds flavor to the final dish. After removing the browned meat, sauté the onions and garlic in the same pan and deglaze with beef stock to lift the fond (browned bits) into the sauce. That step adds concentrated flavor you won’t want to skip.
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Slow Cooker Brisket with Onions – Whole30, Paleo
Ingredients
- 1 3.5 lbs brisket, trimmed
- 2 cups onions – sliced
- 6 cloves garlic
- 2 bay leaves
- 1 tsp fish sauce
- 1.5 cups beef stock
- kosher salt and black pepper
- 2-3 tbsp avocado oil
Instructions
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Remove brisket from the fridge at least 1 hour before cooking. Preheat a large cast-iron skillet or Dutch oven over medium-high. Season both sides of the brisket generously with kosher salt and black pepper. Add 2–3 tbsp avocado oil to the pan and brown the brisket until a deep caramelized crust forms, about 6–7 minutes per side. Transfer the browned brisket to the slow cooker insert and set aside. If the brisket is too large for the pan, slice it in half and brown in batches.
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Add the sliced onions, garlic and a pinch of salt to the hot pan. Sauté for about 2 minutes, then deglaze with ½ cup beef stock, scraping the browned bits from the bottom with a wooden spoon. Add the remaining 1 cup beef stock and 1 tsp fish sauce, stir to combine.
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Pour the stock and onions over the brisket in the slow cooker and tuck in 2 bay leaves. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is tender and easily pulled apart. Taste the gravy and adjust seasoning if needed.
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This dish holds well: you can cook it 1–2 days ahead and keep the brisket in its juices. Reheat gently in the slow cooker when ready to serve. Slice the brisket against the grain, arrange on a platter, and spoon the gravy and onions over the top.