Community Pick
Kelly's Crock Pot "smoked" Beef Roast or Brisket
photo by limeandspoontt
- Ready In:
- 8hrs 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 -4 lbs beef roast or 2 -4 lbs beef brisket
- 2 tablespoons liquid smoke
- 2 tablespoons fresh coarse ground black pepper
- 2 tablespoons kosher salt
- 2 minced fresh garlic cloves
directions
- Trim beef of any large extra fat. A little is good for flavor.
- Place the roast in the middle of a large piece of aluminum foil.
- Rub beef all over with all of the spices.
- Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
- DO NOT ADD ANY LIQUID TO THE CROCKPOT!
- Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
- Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.
Reviews
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KEEPER! While I didn't have any liquid smoke so I used worchestershire in place. Prepped according to directions, tightly foiled and left in fridge overnight. Placed in crock pot in AM, no liquid and WOW....what a wonderful brisket we came home to! The flavor was superb, brisket was tender, juicy and fell apart. Thanks Kelly!!
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5 stars for a great technique. I believe I made this once before but didn't get to reviewing. This time I substituted the salt and pepper for 2 Tbs of montreal steak seasoning. I only used 1 Tbs of liquid smoke. I'm not sure how I feel about the liquid smoke. I remember 2 Tbs being overwhelming but 1 wasn't quite enough... on the other hand it gave it a "beef jerky" flavor and I don't know if I really like that. From now on I may just consider this a roast beef recipe and do away with the smoke altogether.
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Great! I always use a lead themometer with an alarm on it. These are designed for cooking in an oven but work just as well in a crook pot. I cooked on low and set the alarm for 215 F (for a tough piece like brisket 170 F won't get it tender). All slow cookers are different, but these thomometers take the guess work out of if. I used my sister-in-law's spice combo, which was a little different, but very good. I could not believe how tender and tasty it was, and so easy!! Made great sandwiches for a week.
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Tweaks
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5 stars for a great technique. I believe I made this once before but didn't get to reviewing. This time I substituted the salt and pepper for 2 Tbs of montreal steak seasoning. I only used 1 Tbs of liquid smoke. I'm not sure how I feel about the liquid smoke. I remember 2 Tbs being overwhelming but 1 wasn't quite enough... on the other hand it gave it a "beef jerky" flavor and I don't know if I really like that. From now on I may just consider this a roast beef recipe and do away with the smoke altogether.
RECIPE SUBMITTED BY
I dream about being a chef! I grew up in Maui so I was exposed to a lot of different cultures and cuisines. I went to nursing school instead of chef school because it was "more practical" at the time.
I am married and have one 19 year old son. I have three stepchildren also. This December my oldest stepson is making me a grandmother. Not a name I wanted before I'm 40, but I'm excited!
I love to cook, eat, garden, ride my horse and recently took up golf.