Tuesday, August 19, 2008

TT: Crock Pot Brisket

Tasty Tuesday time, here!  This week, I'm breaking out the crock pot to make a sweet and sour brisket (beef roast).  It's one of the simplest recipes I've got, and it's one of my most raved about by Hubby.

  • 1 3-4 lb beef brisket
  • 1 cup catsup
  • 1/4 cup grape jelly (I usually use Knott's boysenberry preserves, though)
  • 1 envelope onion soup mix
  • Pepper, to taste

  1. Place the brisket in a slow cooker.
  2. In a bowl, combine the catsup, jelly, soup mix, and pepper.  
  3. Spread sauce over meat.
  4. Cover, and cook on low for 8-10 hours, or until meat is tender.
  5. Slice brisket, and serve with cooking juices.


Unknown said...

Mmm..that sounds yummy! I love boysenberry jelly, too!

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Unknown said...

This sounds really yummy!! Thanks!

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