In 3 1/2- to 4-quart slow cooker, place onions and bell pepper. Cut beef brisket across grain into 3 large pieces. Place beef on top of vegetables in slow cooker, overlapping pieces to fit if necessary.
2
In small bowl, mix barbecue sauce, chili sauce and garlic until blended. Pour over beef.
3
Cover; cook on Low heat setting 10 to 11 hours.
4
To serve, remove beef from slow cooker; place on cutting board. With 2 forks, pull beef into shreds. Return beef to slow cooker; stir to mix with sauce. With slotted spoon, serve beef in hoagie buns. Garnish as desired.
Tips from the Betty Crocker Kitchens
tip 1
Brisket is cut from under the first five ribs of the breast section. The beef is sold in two sections, a lean, inexpensive flat cut and a richer point cut. This recipe works best with flat-cut brisket.
tip 2
Cut the shredded meat into smaller pieces and serve it on soft dinner rolls for perfect kid-sized sandwiches.
Nutrition
535 Calories, 14g Total Fat, 41g Protein, 61g Total Carbohydrate, 17g Sugars
Nutrition Facts
Serving Size: 1 Sandwich
Calories
535
Calories from Fat
125
Total Fat
14g
22%
Cholesterol
85mg
28%
Sodium
1010mg
42%
Total Carbohydrate
61g
20%
Dietary Fiber
3g
12%
Sugars
17g
Protein
41g
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
4 Starch; 4 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.