Print This Post
This is a recipe of only a few words. When something is this easy and perfect, you don’t have to spend a lot of time bragging about it or touting its superiority.
It is what it is, and that’s pretty delicious!
However, it does have these things going for it:
- It’s cheap!
- The onion caramelizes and adds wonderful flavor. (Your kids will not be able to pick the onion out.)
- It is great on a hot day, when you don’t need to heat up the kitchen any more than it already is. (Or put the Crock-Pot in the garage and let it cook there.)
- It’s also a perfect make-ahead, since it stores well in the refrigerator or freezer, ready to pull out and reheat.
- Think about long soccer weekends in the fall. This is a dinner solution!
All you need is an onion, a piece of meat, a Crock-Pot and some time. Later, you need a bun and some barbecue sauce. That’s it!
Boneless Flat-Cut Brisket. Even better at half price!
Onions go into the Crock-Pot first.
Brisket goes in on top of onions. Lid on. Don’t peek!
Recipe: Shredded Beef Brisket in the Crock-Pot (BBQ Beef Sandwiches)
Ingredients
- 1 onion, peeled and sliced into half moons
- 1 piece boneless, flat cut beef brisket, visible fat trimmed off (1 1/2-2-ish pounds?)
- Barbecue sauce
Instructions
- Spray the inside of the crock with nonstick spray. Toss in the onion slices. Lay the beef on top of the onions. Set it on high and walk away for 6-8 hours; resist the urge to open the lid and check on it, because you will let out a lot of heat and it will take additional time to come back up to temperature.
- It might be done before that…I forgot about it until 8 hours. Test the beef to see if it shreds (use two forks and try to pull it apart. If it comes apart easily, it’s done. If you feel like you are fighting with it, let it cook another hour or longer; then test again.
- Let meat cool. When cool, completely shred with two forks or your hands (I prefer hand method) and add barbecue sauce, stirring until it is the consistency you like. Store in the refrigerator in a covered container.
- When ready to serve, reheat in the microwave, and portion onto toasted buns. Eat and enjoy!
Preparation time: 5 minutes
Cooking time: 6-7 hours
Culinary tradition: USA (General)
My rating
Want another easy Crock-Pot recipe?
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
Was wondering if I can cook brisket from frozen or should I defrost first?
Dee,
I haven’t stuck it in there frozen, but I believe you can. You will probably need to add a little cooking time to accommodate. Just add 30 minutes to start with, check and add additional time as needed.
How many will 1 1/2-2lb feed?
Candice,
At least 4…maybe more, depending on appetites and what other things you serve with it.
Saw this features on Slower Cookers and I love how simple but fantastic it sounds.
Thank you, Barbara!
[...] BBQ shredded beef sandwiches, Salad [...]
[...] Crockpot Shredded BBQ Beef (Monday) - I’ll make a big pot and freeze some of the [...]
Yum! This sounds like the perfect was to make beef! Happy on your mark get set…..! Wanna get together on Friday night for dinner and cooking?
Should any liquid be put with it?
Elizabeth,
No, don’t add any liquid while it cooks. It will be moist, and after you shred it, you will add some barbecue sauce as directed in the recipe. It will all turn out dandy!
[...] LINK: ShockinglyDelicous.com [...]