• 1 Rating



  • In small bowl, combine brown sugar, Italian seasoning, onion powder, salt and pepper. Rub onto brisket and place in slow cooker.

  • In a bowl, whisk broth, molasses, Worcestershire and, if desired, liquid smoke. Add to slow cooker. Slow cook on HIGH for 6 hours or LOW for 8 hours.

  • Carefully remove brisket from slow cooker and shred with 2 forks. In a small bowl, combine 1/4 cup water, cornstarch and vinegar. Strain liquid in slow cooker into a saucepan and add cornstarch mixture. Bring to a boil over medium-high heat and cook 3 minutes, until thickened and clear. Combine 5 cups of the sauce with brisket in a large bowl. Let stand, covered, for 15 minutes.

  • Split onion rolls and fill with brisket and coleslaw. Serve immediately.

Nutrition Facts

427 calories; 11 g total fat; 77 mg cholesterol; 711 mg sodium. 37 g carbohydrates; 43 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0