When you need something hearty, dependable, and easy enough to fix without fuss, this 3-Ingredient Slow Cooker Kickoff Beef is just the thing. It has that wonderful potluck spirit so many of us Midwestern cooks grew up on: a good cut of beef, a bold sauce, and a slow cooker doing the steady work while the house fills with a rich, savory smell. Using a shredded beef brisket flat gives you tender strands of meat that are just right for piling onto buns or spooning onto plates for a crowd.
This beef is mighty good served on toasted sandwich buns with pickle slices, coleslaw, or a scoop of potato salad on the side. For game day or a backyard gathering, I like to set it out buffet-style with slider rolls, baked beans, macaroni salad, kettle chips, and a tray of fresh-cut onions and peppers so folks can build their own plate.
3-Ingredient Slow Cooker Kickoff BeefServings: 8
3 pounds beef brisket flat
1 bottle (18 ounces) barbecue sauce
1 packet (1 ounce) dry onion soup mix
1. Place the beef brisket flat into the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the brisket, then pour the barbecue sauce over the top to coat the meat.
3. Cover and cook on low for 8 to 10 hours, or until the beef is very tender and pulls apart easily with a fork.
4. Shred the beef directly in the slow cooker with two forks and stir it into the juices and sauce.
5. Serve hot on buns or on its own with your favorite cookout sides.
Variations & TipsFor a tangier version: Use a barbecue sauce with a little extra vinegar or stir in a spoonful of yellow mustard at the end for a brighter, sharper finish that cuts through the richness of the brisket.
For a spicier batch: Add a few dashes of hot sauce or a pinch of crushed red pepper before cooking if your crowd likes a little kick. It gives the beef that tailgate-style warmth without making it too fiery for most folks.
For easier shredding: Let the brisket rest in the cooker for about 15 minutes after it finishes cooking, then shred. That little pause often makes the meat loosen up beautifully and soak back more of those flavorful juices.
To keep it from drying out: If the shredded beef seems thicker than you like, stir in a few spoonfuls of warm water or extra barbecue sauce before serving. Brisket should stay moist and glossy, especially if it will be sitting out for a gathering.