Brisket is one of the best meals to prepare for a crowd. This recipe is especially easy since it cooks in the slow cooker. Also, if you need to make it ahead of time it works too! I made this the day before, cooled it for an hour, stored it in the fridge overnight and reheated it in the slow cooker the next day. Be sure to skim the fat off the top before placing it back in the slow cooker. I reheated mine for about 2-3 hours in the slow cooker on low. The brisket was delicious!
2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket
In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder. Make sure sugar and molasses are blended in. Add the onions. Sit the brisket on top of the onions. Add a generous amount of salt and pepper to the top of the meat.
Cook on low for 8-10 hours. I usually flip the meat at least once about halfway through. Using forks, shred the meat just before serving. Delicious as a sandwich or on its own!
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