Kelly's Crock Pot "smoked" Beef Roast or Brisket

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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While this did make a very cheap cut of beef come out extremely moist and tender, my family found the amount of liquid smoke to be overwhelming and leave too much of a chemical taste. I will definitely use this method for making pot roast again, but will use much, much less liquid smoke.

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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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I followed the recipe and it came out delicious. After it was done, I sliced it up and slatherd it with bbq sauce that I thinned out with the juices the beef made and then broiled it for a few minuets. My husband could not stop moaning and groaning because it was sooo good.

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I really dislike the way the crockpot makes roast stringy so I wasn't too sure about this recipe. But thankfully I gaved it a try and LOVED IT! The taste, the texture and the clean up were beyond the 5 star rating given. I will be making roast in the crockpot more often. Now if we can figure out a way to make the price of roasts cheaper I would be a very happy camper! :-) Thanks for sharing, Connie

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AMAZING! This is just like the BBQ beef at our favorite place next door. I made it exactly as written, and won't be making any changes. The kids thought it was a little spicy. Next time I will make them their own packet with less pepper. That's the great thing about this recipe, because of the foil I can make two but cook them together in the crock pot.

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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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Not that this recipe needs another great review but... it was easy & awesome! I substituted Worcestershire sauce for the liquid smoke and it turned out just great! Easy clean up is a bonus too - thanks for an awesome recipe!

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This is a keeper recipe for my handwritten box. Absolutely fantastic and full of smoky tender flavor! Thank you so much for this recipe! I noticed that the liquid smoke brand has different flavors now and so I'm going to try some of those! We all loved it! I followed recipe exactly and I wouldn't change a thing!

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This recipe has been included in book#246531. Over the years I have tried many recipes for pot roasts, but this tastes so much better than anything else I've tried. I used a chuck roast, and it turned out so moist, and the meat was just falling-off-the-bone tender. The liquid smoke did give it that "outdoor cooked" flavor which we loved. I followed the recipe exactly as written and the amounts of each ingredient were perfect. I had never cooked in a crockpot with foil before, but plan to do so with other cuts of meat. From now on this is the ONLY recipe I'll use when making a roast in the crockpot. Thanks so much for posting it.

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Loved this. I don't use aluminum foil much in our household so I wrapped it in parchment instead and that worked like a charm. Very moist and flavorful.

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Kelly, you are right! This is awesome-tender, smoky flavor. You not only gave me a great recipe but a technique I love and will use on other cuts of meat - maybe even chicken! Next time I will cut down on the pepper to 1 T. as the exterior was just a little too peppery for me. I think I will add 2 T. Worcestershire, along with the Liquid Smoke, because I really like that combo.

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i love the simplicity. I modified it to: sea salt, pepper, garlic, worchester sauce, and SMOKED paprika for depth.I only used equal amounts of all the dry ingredients to 1.5 tbspns, 4 cloves garlic, and 2 tbsp worchester sauce for a 7lb hunk of meat. Im on a low salt diet to i had to cut the salt.

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Delicious! We really loved this, and it was so simple and easy. We used 1.5 tablespoons of liquid smoke and it was perfect. Thanks!

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Excellent!! Thanks!!

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I made this for a pot luck at work. It was absolutely awesome. The beef melts in your mouth. I bumped the amount of crushed pepper corns and garlic from the recipe, cut was about 3 3/4 lbs, used 3 tbs pepper corns and 3 cloves of garlic. This is definitely a keeper on the recipe list. Kudos to Kelly!!

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I loved what I learned from this recipe--that it's not necessary to braise brisket--but I didn't love the recipe itself. Several of my 14 guests raved, but the majority did not. Don't get me wrong--it was eaten! But these are Texans used to good brisket.
The rub was good, but not quite complex enough. I added some dry rosemary, and that did the trick.
Like many others, I found it too salty, despite reducing the amount of salt. I served with a sweet, smoky sauce (Jack Daniel's), and that cut the salt as well as the heat of all that pepper.
Thank you for teaching me something new about cooking brisket and for sharing this recipe. We enjoyed some great food conversation around it.

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When my husband saw I was making brisket, he rolled his eyes and walked out of the room. I've probably tried 20 different recipes and could not find one where the brisket didn't come out dry. I had almost given up but decided one last try wouldn't hurt. Seeing as how I'd ruined A LOT of good cuts of meat previously, I bought a cheaper cut and I was shocked. This method of cooking the meat made it taste like a top of the line cut. It fell apart, was very juicy and tasted amazing! I didn't have any liquid smoke so like a previous poster, used worchestershire sauce and it came out great!!! Thanks for the recipe!

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This brisket was totally awesome. So moist and tender. The smoky flavor that the liquid smoke gave it was just perfect. Thanks for posting such a wonderful recipe.

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I was so worried it would taste like beef jerky or be too salty, but my family LOVED this recipe. I used the leftovers to make pulled meat barbecue sandwiches. A keeper for sure!! Thank you :)

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