Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.
Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.
Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.
What's For Dinner, Cooking Light 2004 Special Edition
My husband is a junk foodie and very hard to please as far as lighter fare goes and this recipe was a big hit in my household. I love using my crockpot and this recipe in particular was VERY easy. The house smelled amazing and the meat was pretty tender. It wasn't as tender as I was expecting (I cook fatty beef short ribs frequently), perhaps because of the cut of meat (first time cooking brisket!) but it was still very delicious. I guess I would suggest ensuring the meat is VERY shredded. After shredding the meat, I kept it in the juices for an additional hour to really soak up the flavors. I put them on a bun with mayo and american cheese and it was awesome. Tonight, we will be having the leftovers wrapped with brown rice in tortillas.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.