Slow-Cooker Barbecue Beef Brisket
- 3/4 cup KRAFT Original Barbecue Sauce
- 1/4 cup flour
- 1-1/2 lb. small red potatoes (about 10)
- 3 carrots, peeled, cut lengthwise, then crosswise in half
- 1 onion, cut lengthwise in half, then sliced crosswise
- 1 beef brisket (3 lb.)
Adapted from kraftrecipes.com
WHISK barbecue sauce and flour until blended.
PLACE vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
REMOVE meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
CUT meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.
Kraft Kitchens Tips:
For best results, do not cook the brisket on HIGH heat.
Prepare using BULL'S-EYE Original Barbecue Sauce.