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Nutrition Facts
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons liquid smoke
Calories 588
Calories from Fat 400		(68%)
Amount Per Serving		%DV
	Total Fat 44.5g	68%
	Saturated Fat 18.0g	89%
	Monounsaturated Fat 18.9g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 3623mg		150%
Potassium 737mg		21%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.9g	3%
	Sugars 0.0g
Protein 42.1g		84%
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Kelly's Crock Pot "smoked" Beef Roast or Brisket

Recipe #140878 | ½ day | 10 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: KellyinNC
Oct 10, 2005

This is awesome! If you love brisket or beef cooked in the smoker and just don't have time to, or maybe the weather won't permit- you have to try this. I have used EVERY cut of beef roast or brisket, it always comes out great! Enjoy!

SERVES 4 -6 (change servings and units)

Ingredients

2-4 lbs beef roast or beef brisket
2 tablespoons liquid smoke
2 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt
2 minced fresh garlic cloves

Directions

1
Trim beef of any large extra fat. A little is good for flavor.
2
Place the roast in the middle of a large piece of aluminum foil.
3
Rub beef all over with all of the spices.
4
Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
5
DO NOT ADD ANY LIQUID TO THE CROCKPOT!
6
Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
7
Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Main Ingredient > Meat > Beef > Roast
Cuisine > North American > United States
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Dinner Party
Occasion > Brunch

Featured Reviews for This Recipe

From: Chef #1440727

On Nov 13, 2009

The Roast Beef turned out great! Very tender, if you want it spicier, add spices and I browned the roast before putting in crock pot to cook..One thing, don't add veggies to crock pot with it, I did that and potatoes came out soggy, carrots were okay tho...

0 people found this review helpful

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From: Cooks4_6

On Sep 30, 2009

This was a great substitute for "real" smoked brisket. Perfect for a work day. I served mine with Simple Horseradish Sauce and it was fabulous! Thanks for a great recipe!

0 people found this review helpful

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From: TheSimpleLife

On Dec 3, 2006

Kelly, you are right! This is awesome-tender, smoky flavor. You not only gave me a great recipe but a technique I love and will use on other cuts of meat - maybe even chicken! Next time I will cut down on the pepper to 1 T. as the exterior was just a little too peppery for me. I think I will add 2 T. Worcestershire, along with the Liquid Smoke, because I really like that combo.

19 people found this review helpful

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From: Jockey

On Sep 2, 2006

Just about unbelievable! I had a tough cut of chuck roast that I had used part of the night before and it was really tough. Used this recipe for the 3 lbs that was left and it was just superb. I did only use half the pepper, hickory flavored smoke and crocked it on high for 5 hours. It was great without the bar-b-que sauce and with (had to try it both ways). Smelled divine! Oh yea, will be using this one quite a bit. Thanks KellyinNC!

10 people found this review helpful

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