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Adrienne's Overnight Barbecued Beef Sandwiches

“Growing up, my Mom used to make barbecued beef in the crock pot and it always tasted so good. It's definitely comfort food for me. After I got out on my own, I was determined to make barbecue beef just like hers, so I tried lots of recipes and finally came up with one of my own. I was so pleased! I called her to tell her and she laughed. She had always just used a bottle of barbecue sauce! We still laugh about that and now I've had to give her my recipe! HA!”

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Reviewed: Oct. 25, 2011

This was pretty good but as previous reviewer's mentioned: too sweet. We topped ours with BBQ sauce and that evened it out and was delicious but on it's own...way too sweet.

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3 users found this review helpful

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Caitlyn

Reviewed: May 18, 2011

Great recipe thank you, my lfamily loved it!!

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6 users found this review helpful

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klynn73

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Cooking Level: Expert

Home Town: Bellaire, Texas, USA

Living In: Sugar Land, Texas, USA

Reviewed: Nov. 26, 2010

Leanest, most delicious BBQ meat I've ever tasted! I followed the recipe exactly as written, using the leanest brisket I could find. Trimmed whatever fat I could see before putting the meat in slow cooker. I was a bit weary about the liquid smoke flavor, but am happy to report it wasn't overwhelming at all. This is the most delicious BBQ meat I've ever tasted - definitely a keeper!! It should be noted that despite adding corn starch at the end as directed in the recipe, the liquid sauce is still very then - like broth. Next time I'm going to shred the beef, add it back to the corn-starch-thickened sauce, mix well, drain in a strainer, and then serve.

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10 users found this review helpful

Reviewer:

Laura JCK

Cooking Level: Beginning

Reviewed: May 26, 2010

I wasn't a very big fan of this. I used more of a pot-roast type cut of meat, because my store didn't have brisket, so to me, it tasted like pot roast with BBQ sauce. We probably won't make this again.

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7 users found this review helpful

Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

Reviewed: Mar. 7, 2010

I loved this recipe. The only changes I made were to saute the onions and garlic before adding to the pot, and to omit the liquid smoke because we didn't have any. I cooled it, skimmed off the fat from the broth, and let the brisket rest in the broth overnight. The next day it was just delicious. The large amount of vinegar gives it a lot of tang, so you could adjust it there if desired. My girls are native Texan BBQ fiends and they loved it.

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9 users found this review helpful

Reviewer:

Myra

Reviewed: Jan. 7, 2010

Adrienne, this is awesome!!!! I tried exactly as written (always do this first time before making changes) and found it to be incredible. It was even better the next day after the meat soaked in the wonderful sauce all night. I plan to do this again and again. Next time I might caramelize the onions first if I have time. Also, I did not have the 10 hours needed so I cooked it on high for 4 hours and then low for 2. The meat wasn't as tender as it probably would have been had I had the whole 10 hours to just cook it on low. Next time, I'll plan ahead. One great thing about your recipe is I had all the ingredients on hand - no special trip to the store needed. Even my picky husband who isn't a huge brisket fan went back for seconds! My mom wanted me to tell you that she loved it too :). Kudos!!!!

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9 users found this review helpful

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MMS326

Reviewed: Jan. 5, 2010

The meat got really tender and juicy, but the flavor was terrible. Way too sweet for a beef dish. Had to rinse the meat off and add some bbbq sauce to the rest of it.

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9 users found this review helpful

Reviewer:

D.Olk

Reviewed: Sep. 20, 2009

Born and raised Southerner so you know I'm big on barbecue, and picking up the cooking hobby but not so skilled yet, and I just wanted to thank you for posting your recipe. Easy to prepare, easy to shop for, and absolutely amazing. It was the hit of our LSU tailgate this week, and I'm pulling it out for one of the bigger games later this season. I may have even added a little too much liquid smoke and Worcestershire, and didn't finely-chop the onions enough, but it still came out amazing. Thanks again!

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8 users found this review helpful

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Parker

Reviewed: Jul. 29, 2009

I have to admit I was sceptical about this recipe, it has a lot of ingredients, then while it was cooking it smelled great, but looked like a chunk of beef in soup: very watery. But I continued on and followed the directions shredding the beef and thickening the sauce. It was absolutely delish! I might add a few more drops of liquid smoke, as we prefer a more mesquite taste, but I wouldn't change anything else. Got rave review by the family as well, and they were actually looking forward to the leftovers. Definate keeper - Thank You!!!

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9 users found this review helpful

Reviewer:

BELFLOREK

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Living In: Keller, Texas, USA

Reviewed: Jun. 10, 2009

Delicious! Served this for my son's 13th birthday to family & friends. Grandma & Auntie asked for the recipe :) We froze some & did add a splash of bbq sauce to liven up the flavor before serving, a few weeks later. Thanks for a new family favorite!

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9 users found this review helpful