Tested till perfect Slow Cooker Sweet and Tangy Barbecue Brisket
Slow Cooker Sweet and Tangy Barbecue Brisket
Photography by Matthew Kimura

Slow Cooker Sweet and Tangy Barbecue Brisket

Brisket is an ideal cut for the slow cooker because the long, slow cooking renders it ultra-tender. Serve with rolls to soak up the sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living New Slow Cooker Classics

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 1oniononions, chopped
  • 4 4cloves garlic, chopped
  • 1-1/2 cups 1-1/2cupsbottled strained tomatoes, (passata)
  • 1 cup 1cuplager or light-coloured beer
  • 1/2 cup 1/2cuppa brown sugar
  • 1/3 cup 1/3cupcider vinegar
  • 1 tbsp 1tbsppaprika
  • 1 tbsp 1tbspchili powder
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspWorcestershire sauce
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchcayenne pepper
  • 4 lb 4lbboneless beef brisket pot roast
To change the number of servings, enter the number, then press "calculate". or reset


In blender, combine onion, garlic, strained tomatoes, lager, brown sugar, vinegar, paprika, chili powder, sugar, Worcestershire sauce, salt, pepper and cayenne pepper; pur?e until smooth.

Place beef brisket in slow cooker; pour in sauce, turning brisket to coat.

Cover and cook on low until brisket is tender, 6 to 8 hours.

Transfer brisket to cutting board; thinly slice across the grain. Skim fat from liquid in slow cooker; serve sauce with brisket.

Nutritional Information Per each of 10 servings: about

cal 453 pro 33g total fat 27g sat. fat 11g
carb 17g fibre 1g chol 113mg sodium 451mg
potassium 681mg

% RDI:

calcium 3 iron 31 vit A 5 vit C 3
folate 6
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