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

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is awesome! If you love brisket or beef cooked in the smoker and just don't have time to, or maybe the weather won't permit- you have to try this. I have used EVERY cut of beef roast or brisket, it always comes out great! Enjoy!


  1. Trim beef of any large extra fat. A little is good for flavor.
  2. Place the roast in the middle of a large piece of aluminum foil.
  3. Rub beef all over with all of the spices.
  4. Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
  6. Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
  7. Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.
Most Helpful

5 5

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!!

5 5

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.

3 5

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.