Slow Cooker Poor Man Brisket 4-Ingredient

Slow Cooker Poor Man Brisket 4-Ingredient. This cost-cutting measure tastes like a million dollars, says my uncle. Use 4 ingredients to make a melt in your mouth meal that will almost cook on its own.

My uncle Earl used to tell me you do not need a fancy cut to eat like a king and as evidence of this, I present this poor man slow cooker brisket. Back here in the Midwestern country, where real brisket was too expensive, chuck roast was what you purchased, and with time and patience it could pass off as brisket that cost a million dollars.

The version is based on only four modest ingredients and a day-long simmer in the slow cooker. At supper time you’ve got a black, oily, melt-in-your-mouth piece of beef that cuts or shreds like a dream, with sweet onions and juicy goodness that tastes like Sunday dinner–although it may be a plain old Tuesday.

Servings: 6

Ingredients

beef chuck roast (preferably a well-marbled, flat portion) → 3 to 4 pounds
big yellow onion, thinly sliced. → 1
a favorite barbecue sauce in a bottle. → 1/2 cup
Worcestershire sauce → 1/4 cup

Slow Cooker Poor Man Brisket: Directions

Prepare a sheet of extra heavy-duty aluminum foil and put aside on a rimmed baking sheet. This will finish off and serve the brisket as soon as it has been cooked down and soft.
cut the onion in half-moons. Sprinkle the onion slices across the bottom of a 5- to 7-quart slow cooker to form a bed upon which the meat will rest to allow the flavors to blend and the onions to become tender in the juices.
Lay the beef chuck roast over the onions. And in case of any thick surface fat caps, you can slice them slightly, yet leave most of the fat in them to add flavor and moistness during cooking.
Whisk together the barbecue sauce and Worcestershire sauce in a medium bowl or large measuring cup until it is smooth and well combined. This easy blend will be used as cooking oil and as final sauce.
Evenly sprinkle the chuck roast with the barbecue-Worcestershire mixture, ensuring that at least some of it falls down the sides in order to coat the onions too. When necessary, push onions up around the perimeter of the meat with a spoon.
Cover the slow cooker with its lid and cook on LOW, an 8-10 hours or until the beef is very tender and can be torn apart with a fork. Smaller cut Roast will require checking after approximately 7 hours; larger or thicker cut roast may require 10 hours.
When the beef is fork tender, have two large spatulas or two strong tongs to very carefully move the roast out of the slow cooker and to the foiled lined baking sheet. Heap some of the plush onions on top and around the meat. Keep the rest of the cooking juices and onions in the slow cooker.
Turn on your oven broiler to high and position the rack so the meat will be a few inches under the heating coil. As the broiler warms, lift two forks and open up the top of the roast a little, being careful not to cut it into two slabs, but giving it more sides and corners to caramelize.
Brush or spoon a good deal of the juices and onions left behind cooking over the inside and outside of the beef and allow it to soak in. The idea is to put a coating on the meat so that it will form a sticky dark crust under the broiler without drying out.
Set the baking sheet in the broiler and bake 3 to 6 minutes, keeping an eye on it, till the top of the beef is deeply brown, a slightly crispy, caramelized barbecue crust with a few dark edges. Turn pan 1 time to brown evenly, baste again with juices should you want a thicker glaze.
Take the brisket-style chuck out of the oven and allow it to rest on the baking tray anywhere between 5 and 10 minutes to allow the juices to settle. You’ll find the meat lying in a shallow pool of dark savoury juices and the strings of tender onion around it.
To serve cut the beef across the grain, or, with two forks, pull it off the foil-lined pan in large, tender shreds, mingling it with the onions and the mahogany-colored juices. Add additional juices to the pan or the slow cooker and pour it over the top right before the pan or the slow cooker is carried to the table.