It seems that Friday rolls around pretty fast. 🙂 So, here with our Crock Pot recipe this week is Nancy from Real Food Allergy Free. I’ve been craving beef like crazy this pregnancy, so this recipe is right up my alley!
“This is the best brisket I’ve ever eaten, and I’m 50 years old!” That’s what a guest said when I served this slow cooker barbecue beef brisket earlier this week.
Brisket is a very tough meat, but it becomes moist and tender when slow cooked in a crock-pot.
Try not to drool as it cooks. The seasonings and spices in this recipe will have your house smelling amazing!
Slow Cooker Barbecue Beef Brisket
- 2 -3 lbs Beef Brisket
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper
- 1/4 tsp Celery Seed
- 1/8 tsp Pepper
- 1/2 cup Ketchup
- 1/4 cup Sucanat or Brown Sugar
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Worcestershire Sauce
- 1/2 tsp Dry Mustard
- In a small bowl mix chili powder, garlic, crushed red pepper, celery seed and pepper and rub onto meat.
- Place meat in crock-pot.
- Mix ketchup, sucanat/sugar, vinegar, Worcestershire sauce and dry mustard and pour over meat.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Cut thin slices along the grain or just shred it.
Recipe adapted from Food.com
Note: Worcestershire may contain anchovies, wheat or soy! Try this allergy-free recipe here. FYI: treacle=molasses
You can check out all of my allergy-friendly crock-pot recipes here.
Nancy is a God fearing, family loving, and homeschooling mom to four beautiful children. Her youngest child suffers with severe eczema. Nancy is passionate about the real food movement, but is also a real mom with a limited amount of time and money. You can find her at Real Food Allergy Free where she shares her family’s favorite recipes that are free of the top 8 common food allergens (egg, dairy, wheat, soy, fish, shellfish, peanut, tree nut) and her daughter’s ongoing battle with severe eczema.