Crockpot Brisket Recipe and root beer baked beans and Apple Dump Cake
1 beef brisket, 3 to 4 pounds 1 packet onion soup mix, about 1 ounce 1 cup barbecue sauce 1 large yellow onion, thinly sliced (or two) 1. Lightly grease the inside of your slow cooker if you like easier cleanup. Spread the sliced onion across the bottom, then set the brisket on top. 2. Sprinkle the onion soup mix evenly over the brisket, then pour the barbecue sauce over the top, spreading it lightly so the surface is well coated. 3. Cover and cook on low for 8 to 10 hours, or until the brisket is very tender and easily pulls apart with a fork. 4. Transfer the brisket to a cutting board and let it rest for 10 to 15 minutes. Slice against the grain or shred into large pieces, then spoon the onions and sauce over the top before serving. 3 cans of canned beans (such as navy beans or pinto beans) 1 cup of root beer 1/2 cup of brown sugar 1/2 cup of ketchup 2 tablespoons of mustard 1 medium onion, diced 2 cloves of garlic, minced 4 slices of bacon (optional) Directions Preheat t...