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Roast Beef and Yorkshire Pudding

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This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).


  • 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: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Servings: 4 – Yield: 4 servings



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