When the first cool day of fall rolls in and the windows beg to be cracked just a little, this kind of slow cooker beef feels like exactly the right supper. Using brisket point gives you rich, tender shreds with hardly any fuss, and the beauty of a 3-ingredient recipe is that it leans on time and good beef to do most of the work. This is the sort of plain, honest meal Midwestern cooks have always known the value of: simple pantry help, a sturdy cut of meat, and a long, gentle cook that fills the kitchen with the smell of supper coming along just fine.
Spoon this shredded beef over mashed potatoes, buttered egg noodles, or creamy polenta if you want something extra cozy. It also tucks nicely into toasted buns with a scoop of coleslaw, or can be served beside green beans, roasted carrots, or a simple wedge of cornbread. If you have those rich juices in the slow cooker, don't let them go to waste; a ladle over the top brings the whole plate together.
3-Ingredient Slow Cooker First Day of Fall Beef using Shredded Beef Brisket Point
Servings: 6
Ingredients
3 to 4 pounds beef brisket point
Directions
1. Place the brisket point in the slow cooker, fat side up if possible, so the meat bastes as it cooks.
2. Sprinkle the onion soup mix evenly over the top of the beef, then pour the barbecue sauce over everything, covering the meat as best you can.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is fork-tender and easy to pull apart.
4. Shred the beef right in the slow cooker with two forks and stir it through the juices so every bite stays moist and flavorful. Serve hot.
Variations & Tips
Sweeter fall flavor: If you like a sweeter edge, use a honey or brown sugar style barbecue sauce. It gives the beef a mellow, autumn sort of flavor that goes especially well with sweet potatoes on the side.
Make it less saucy: For a thicker meat mixture for sandwiches, shred the beef and leave the lid off for 15 to 20 minutes on warm so some of the liquid can cook down a bit.
Add a little pantry help: Though the spirit of this dish is keeping it to three ingredients, a splash of apple cider or beef broth won't hurt a thing if you want a little extra cooking liquid.
Best cut note: Brisket point is ideal here because it has more marbling than the flat, which means better shredding and richer flavor after a long slow cook.
Leftovers: This beef reheats beautifully the next day. Tuck it into baked potatoes, grilled cheese sandwiches, or a bowl of beans and rice for an easy second supper.
