Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, September 16, 2012


4 medium onions, sliced
5 lb brisket, trimmed of excess fat
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed

Lightly oil the inside of the slow cooker or crockpot.

Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.

Mix barbecue sauce with the water and pour over all.

Place lid on cooker and cook on low about 7 hours or until fork tender.  Remove from the cooker and let stand 15 minutes before slicing to serve.

While brisket rests, skim fat from the cooker and reserve the sauce.  Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan.  Cook to warm through.

Slice the brisket, top with more sauce and serve with the heated beans.

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