Slow Cooker Beer Onion Brisket

Slow Cooker Beer and Onion Brisket is an easy main course for a weeknight or holiday. Cooked low and slow with onions, garlic, Worcestershire, and beer. 

This Beer and Onion Brisket is the Slow Cooker Version of Easy Brisket with Caramelized Onions. Plus, even more rich caramel like flavor is added to the beef from the beer in this recipe. 

Slow Cooker Beer and Onion Brisket in crock pot


If you’ve been wary of cooking brisket because of how tough the cut of meat is, this slow cooker recipe is the perfect place to start. Cooking the brisket low and slow gives it time to absorb all the warm and rich flavors from the onions, beer, and Worcestershire sauce around it. I’m not exaggerating when I say this beef brisket turns out unbelievably tender and juicy every time!

For another surprisingly easy brisket recipe, try making Classic Slow Cooker Beef Brisket. Cooking the brisket slowly in the crock pot is an easy way to avoid getting tough meat. Instead the brisket turns out fork tender, and just melts in your mouth. 

Slow Cooker Beer and Onion Brisket is perfect for practically any occasion. This dish is easy enough to toss together in the morning and serve on a weeknight, but still good enough to serve for the holidays. The warm flavors make it perfect for the colder months when you need something to warm you up, and the simple recipe makes holiday dinner so much easier!


It’s hard to pick a favorite between a freshly cooked Beer Brisket for dinner, and delicious sandwiches made from the leftovers. If you have any brisket left after dinner, store it in an airtight container in the fridge. Then enjoy them for lunch the next day with your favorite Homemade Dinner Rolls for the ultimate BBQ beef sandwich. 



  • Onion and Garlic Mixture: Start by adding butter to a pan over medium heat and let it melt. Add in 4 sliced red onions and some kosher salt. Stir the onions as they cook, it should take 15-20 minutes for them to caramelize. Once they’ve started to caramelize, add in the garlic and cook for another minute. Remove the mixture from the pan. 
  • Browning: Add canola oil to your pan and turn the heat up slightly. Season your brisket with salt and pepper, before putting it in the pan to brown on each side. 
  • Slow Cooker: Put the brisket in the slow cooker fat side up, this will help keep the meat tender and juicy. Add the onions and garlic over the top. Pout Worcestershire sauce and beer in and cook on low heat for 8 hours.
  • Serve: Slice the brisket against the grain and enjoy!

Slow Cooker Beer and Onion Brisket in crock pot before cooking


  • Beer replacements: If you don’t want to cooke with beer there are plenty of replacements you can try. Use beef broth, apple juice, apple cider, mushroom stock, or even root beer to replace the beer in your brisket recipe. Just keep in mind that each alternative will alter the flavor. 
  • Add-ins: To experiment with the taste try adding in some mustard or BBQ sauce to the sauce mixture. For some sweetness add a little brown sugar, or for a spicier take put in some cayenne or crushed red pepper. There are lots of ways you can change up this recipe with just a couple ingredients. 



  • Serve: Don’t leaver your brisket at room temperature for more than 2 hours. 
  • Store: To store your Beer Brisket keep it in a shallow airtight container or wrapped tightly in aluminum foil or plastic wrap. It will keep well in the fridge for 3-4 days. 
  • Freeze: To freeze brisket start by laying out the brisket slices on a parchment paper lined baking sheet in a single layer. Freeze for an hour. Once frozen, move the slices to a freezer bag, and keep them in the freezer for up to 3 months. 

Slow Cooker Beer and Onion Brisket slices in crock pot

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Slow Cooker Beer and Onion Brisket

Slow Cooker Beer and Onion Brisket is an easy main course for a weeknight or holiday. Cooked low and slow with onions, garlic, Worcestershire, and beer. 
Course Dinner
Cuisine American
Keyword Slow Cooker Beer and Onion Brisket
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 10 Servings
Calories 383 kcal
Author Sabrina Snyder


  • 4 tablespoons unsalted butter
  • 4 red onions , sliced
  • 4 cloves garlic , minced
  • 2 teaspoons Kosher salt , divided
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons canola oil
  • 4 pound beef brisket
  • 2 tablespoons Worcestershire sauce
  • 12 ounces beer


  1. In a large skillet melt the butter on medium heat and add in the onions and 1 teaspoon Kosher salt.
  2. Cook for 15-20 minutes, stirring frequently until they start to caramelize.

  3. Add in the garlic, stir and cook for 1 minute.

  4. Remove the onions from the pan and set aside.
  5. Add in the canola oil and turn the heat up to medium-high.
  6. Season the brisket with the remaining salt and the pepper.
  7. Brown on both sides for 3-5 minutes on each side.

  8. Add the brisket fat side up into the slow cooker and top with onion and garlic mixture.
  9. Pour Worcestershire sauce and beer around the brisket and cook for 8 hours on low heat.

  10. Slice against the grain to serve.
Nutrition Facts
Slow Cooker Beer and Onion Brisket
Amount Per Serving
Calories 383 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 125mg42%
Sodium 646mg28%
Potassium 704mg20%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 140IU3%
Vitamin C 4mg5%
Calcium 28mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I usually recommend using a beer that you enjoy. If you don’t have a preference, I would suggest using an ale or Guinness extra stout. Hope this helps.

  1. I was a volunteer fireman for 15 yrs., our small city competed with surrounding cities on a brisket cook-off. We won using a salt and pepper brisket with rings of onions and chopped parsley on top, then we poured a can of beer, wrapped it in aluminum. Our team won 1st place. A local bank paid $300 for our brisket. Your recipe is so close, I will try it. Thx.!!