3 carrot s, peeled, cut lengthwise, then crosswise in half
1 onion, cut lengthwise in half, then sliced crosswise
1 beef brisket (3 lb.)
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Let's Make It
Whisk first 4 ingredients until blended.
Place vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
Cut meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.
For best results, do not cook the meat on HIGH heat.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Prepare using BULL'S-EYE Original Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.