Slow Cooker Beef Brisket, Baked Beans and Potato Salad

Updated: Feb 15, 2020

Texas Round Pen

Beef Brisket

Sodium for total day (single serving) is 899 mgs, 137 grams of sugar and carbs at 256 grams.


7-8 lb. beef brisket (trim all fat) Serving size 3 oz.

Homemade barbecue rub

2 tbsp. olive oil

2 tbsp. apple cider vinegar

1 tbsp. liquid smoke


Combine the olive oil, apple cider vinegar, liquid smoke, and BBQ rub.

Once everything is mixed, rub it all over a 7-8lb beef brisket.

Next, spray the slow cooker with nonstick spray.

Place the beef brisket in the slow cooker.

Set the slow cooker on low and let cook for 12 hours.

Once done, carefully remove the brisket out of the slow cooker.

Place the brisket in a foil line baked dish.

Turn your oven on broil, and then place the brisket in the oven. Let it stay in there long enough until the “bark" (the rub) darkens and more fat is cooked off.

Once done, remove the brisket out of the oven, and cover it with foil.

Let the brisket rest for 1 hour! Always drain excess fat.

Baked Beans

1/2 lb. (1 cup) dried navy beans to 4 cups water

1 slice of chopped turkey bacon

1 cup no-salt-added tomato sauce

3/4 cup chopped onion

2 tbsp. light molasses

1 tbsp. Stevia

1 1/2 tsp. dry mustard powder

1/4 tsp. garlic powder

1 cup water

Place beans and water in a large saucepan over high heat. Bring to a boil and cook 2 minutes. Remove from heat and let stand 1 hour then return beans to heat and simmer 1 hour, or until beans are tender. Drain, rinse and set aside. Preheat oven to 350 degrees. Lightly spray a 1 1/2-quart casserole dish with olive oil spray. Place beans in prepared casserole and set aside. Cut turkey bacon into small cubes and add to beans. Add remaining ingredients and mix well. Cover and bake 4 hours. If needed, add additional water during cooking.

Potato Salad

4 cups baby red or Yukon gold potatoes cut in quarters. Salt and fresh pepper, to taste 1/4 cup red onion, finely diced 1 tsp Dijon mustard 1/3 cup light mayonnaise dressing 1 tbsp. minced chives


Boil potatoes in salted water until soft if pierced with a fork. Drain and let cool.

While the potatoes are boiling, combine red onion, mustard, mayonnaise and season with No Salt Alternative and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add remainder ingredients.


Meat & Poultry

Heart Smart Cooking

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