This recipe couldn’t be easier. It’s moist, tender, and full of flavor—it tastes better than pot roast! This slow cooker dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Serve on crusty Italian bread and turn leftovers into a tasty ragu sauce!
- 1 (6 pound) beef brisket, trimmed of fat
- 2 (16 ounce) jars dill pickle spears
- 1 (18 ounce) bottle barbeque sauce
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preparation time: 10 mins
Cook time: 4 hrs
Total time: 5 hrs 10 mins
Servings: 8 – Yield: 8 servings