I must admit this recipe surprised me. I have never cooked a beef brisket in a crockpot, until this recipe. I promise it is well worth any doubt you may have.
3-5 lb. Beef Brisket
2 T Bacon Grease (can use butter)
2 T Worcestershire Sauce
3 C Vegetable Broth (can use Beef, I find better flavor with veggie)
1/2 Large Yellow Onion, sliced
3 Cloves Minced Garlic
1 T Italian Seasoning
Salt to taste
Onion Rolls (and bun or sub roll will work) use GF if needed
1/2 Yellow Onion, sliced thin
1 medium Green Bell Pepper, sliced thin
1 Medium Yellow/Orange Bell Pepper, sliced thin
1 Clove Minced Garlic
1 T Olive Oil
Salt and Pepper
Thin Sliced Provolone Cheese
-In large skillet over medium heat, melt bacon grease, add in Worcestershire sauce, season both sides of meat with seasoning salt. Sear about 3 minutes per side.
-Place seared meat, veggie broth, 1/2 onion, garlic, Italian seasoning and salt (amount depends on broth) and the searing sauce in crockpot.
-Cook high 4 hours, remove from crockpot and wrap in foil for about 30 minutes. Slice off any fat, and slice meat thin. Set aside.
-Strain out and solids from cooking broth, you can use a cheese cloth to remove fat and grease, I think it taste better with the fat. Pour broth in pot, add in meat and allow to sit on low for about 10 minutes prior to serving.
-In medium saucepan over medium low heat, eat olive oil, add in onion, peppers and garlic. Sprinkle with salt and pepper, and cook until veggies are softened.
-I add a little butter on inside of buns and toast, but you don’t have to. Place meat, a slice of provolone and some of the onion, pepper mixture on top of cheese. Serve with some of the broth on the side. Enjoy warm!