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

"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!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by ckohfield photo by ckohfield
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by ckohfield photo by ckohfield
Ready In:
8hrs 10mins
Ingredients:
5
Serves:
4-6
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ingredients

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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.

Questions & Replies

  1. My brisket is 7lbs. how long should I leave it in the (cramped) crockpot ?
     
  2. if I put this in the oven, what temp?
     
  3. Can you cook this on high to cut down on time? If so, for how long?
     
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Reviews

  1. 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!!
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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

  1. Added celery seed, cut back on salt, used sirloin tip roast, added a dash of chili powder.
     
  2. 3/4 T salt, 1T Montreal seasoning, 3/4 T fresh cracked pepper, 3/4 tsp liquid smoke mesquite, 2 1/4 tsp Worcestershire, 3 cloves minced garlic.
     
  3. This was just so good. I decreased the salt and pepper to 2 tsps each and the liquid smoke to 1 tsp adding some Worcestershire sauce instead. I would further decrease the salt next time.
     
  4. 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!
     
  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.
     

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.
 
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