This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
- 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: 15 mins
Cook time: 7 hrs 30 mins
Total time: 7 hrs 45 mins
Servings: 6 – Yield: 6 servings