Sarasota's Crock Pot Brisket With Lots of "veggies"

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

I love this recipes because you add lots of sweet potatoes, parsnips, crimini mushrooms, onions, white potatoes, and some turnips which I love. But you have the option to use whatever you enjoy This slow cooks and the sweetness of the brown sugar and maple syrup make this a perfect flavor for this brisket. I like to rub the marinade over the brisket and let it work overnight, then in the morning, add the sauce and add the cut vegetables to the sides of the brisket and turn on low for 10-12 hours. If you need it done quicker 7-8 on high heat. Either way it cooks and will fall apart. Serve this with a fall salad with walnuts, bleu cheese, and a nice honey vinaigrette. Very traditional, but I love it with fall roasts and of course some good crusty bread.

Ingredients Nutrition

Directions

  1. Marinade -- I mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight.
  2. Prepare the vegetables -- Now I prepare mine the night before and put in a large baggie so in the morning all I have to do is add them to the crock pot.
  3. NOTE: Amounts of the vegetables are not specific. Add what you like. I usually use this amount which works just fine. You can more or less of one particular vegetable accordingly to your taste.
  4. In the morning -- Just take out the crock pot and let it set for 15 to 30 minutes before you turn the crock pot on. Then add the vegetables to the sides of the meat and then the tomato/BBQ sauce mixed with the orange juice and seasoning over the meat. Then cover and set it in the crock pot and turn on high. Eight (8) hours later it is done on high. Or you can let it go 10-12 hours which is just as good on low.
  5. Enjoy -- I love to serve with a good Fall salad and crunchy bread.
Most Helpful

This was great!!! I added smoked paprika to the rub and substituted thyme for the oregano.

Barbara's cooking again November 15, 2009