Double-Duty Root Beer Brisket

Your slow cooker makes this root beer-spiced meal deliciously tender and easy to prepare. Bonus! You’ll have enough leftover meat for delicious sandwiches.
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Why make one dinner at a time when you can make two just as easily? A large cut of lean brisket makes enough meat for a hearty hot meal one night, plus a quick supper of sandwiches later in the week. And this brisket has a special rich flavor thanks to a surprising ingredient: root beer.
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  • Total Time : 5 hours 25 minutes to 8 hours 25 minutes
  • Prep Time : 10 minutes
  • Cook Time : 5 hours 15 minutes to 8 hours 15 minutes
  • Servings : 1 brisket can serve 6 to 8 when divided between an entrée dinner and sandwiches.


    For Brisket and Vegetable Dinner
  • 2 Idaho potatoes, scrubbed well, halved and then cut into 1/2-inch slices
  • 4 celery stalks, cut into 1-inch pieces
  • 4 peeled carrots, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 Tablespoons olive oil
  • One 5– to 6–pound brisket, first cut or flat cut
  • 2 teaspoons ground allspice
  • 2 teaspoons garlic powder
  • One 12-ounce can regular or diet root beer
  • One 14.5-ounce can diced tomatoes, drained, liquid discarded
  • 1/4 cup Dijon mustard
  • 1/4 cup tomato paste
  • 1/2 cup flour
  • 3 scallions, chopped

    For Brisket Sandwiches:
  • 4 brioche rolls or sandwich buns
  • 1/3 of the cooked brisket, sliced
  • Reserved brisket sauce
  • 1 1/2 cups store-prepared cole slaw


step 1Layer the potatoes, celery and carrots in the bottom of the slow cooker. Sprinkle with a bit of salt and pepper. In a large nonstick sauté pan heat the oil. Sprinkle the brisket with 1 teaspoon allspice, 1 teaspoon garlic powder, and salt and pepper. Place the brisket in the sauté pan and brown it well on both sides, about 3 to 4 minutes per side.
step 2While the brisket is browning, whisk together the root beer, diced tomatoes, mustard, tomato paste, flour, remaining 1 teaspoon each of allspice and garlic powder, and a pinch each of salt and pepper.
step 3Using kitchen tongs, remove the brisket from the skillet and place it on the potato mixture in the slow cooker. Add the root beer mixture to the sauté pan and bring to a boil over medium-high heat; use wooden spoon to scrape up any brown bits in the pan. Pour the liquid over the brisket and vegetables in the slow cooker. Cover and cook for 8 hours on low, or 5 to 8 hours on high.
step 4Remove the meat to a cutting board and slice it thinly against the grain. Reserve one-third of the sliced brisket and one-third of the cooking liquid for the brisket sandwiches. Transfer the reserved meat and liquid to a Ziploc® Brand Container with the Smart Snap™ Seal and refrigerate or freeze for sandwiches.
step 5Transfer the remaining sliced meat to a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and arrange them around the meat. Spoon the sauce over the brisket and vegetables and sprinkle with chopped scallions.

To Make Sandwiches:

Defrost reserved brisket if you’ve frozen it. Slice open the rolls. Divide the cole slaw among the 4 rolls. Divide the sliced brisket among the rolls, placing it on top of the cole slaw. Drizzle with the reserved brisket sauce. Place the top on each roll and serve.

chef's notes

Brisket is a cut of beef from the breast and foreshank. It is tough, so it lends itself to slow cooking in a slow cooker. That breaks down the connective tissue and tenderizes the meat. Be sure to look for a first cut or flat cut of brisket, which is a leaner cut of meat.
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recent comments
4/5/2011 , 
Jilyna  H.
I love brisket but steered clear of it being as it is known to be tough and chewey.I highly love the idea of rootbeer tenderizing it plus hands free crockpot work and 2 for 1 recipe usage.A tip I can send forth is pour a light colored beer over a pot roast and oven or slowcooker use let it tenderize the potroast and the sauce is awesome when made into gravy and served with celery,carrots,potatoes and onions!BON APETIT!
2/25/2011 , 
Susan  M.
I am single & only cook meals that I can use at least 3 times. I am busy (working, ect) & do not want to cook every day. I will try this recipe-will let you know what I think.
2/9/2011 , 
diana  b.
i made this recipe today...the sause was too thick...i would have used the juice from the tomatoes...but worse than that?...all i could taste or smell was the overwhelming taste and smell of allspice...and i only used 1 1/2 teaspoons!!
2/8/2011 , 
Melinda  W.
This recipe sounds interesting, I found a similar recipe that sounded different, or maybe unusual is the better word, and it is now one of our families favorites and is a family tradition for all holiday meals. Putting 1/2 concord grape jelly and BB-Que sauce over meatballs and cocktail sausages warmed and kept in a crock pot.Sounded crazy but turned out amazing and I'm hoping this recipe turns out the same. Briskit is never attempted here due to the toughness of the meat, Thanks for the recipe, I'm gonna try it asap.
2/5/2011 , 
Lorri  D.
Going to try this recipe but substitute a bottom round roast about 3 1/2 inches thick with fat removed. This will bring down the fat content and calories
Showing 1 - 5 of 34 comments:
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Nutrition Facts

Serving Size: 4-6 oz meat & veggies
Calories 550
Calories From Fat 170
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 155mg
Sodium 300mg
Total Carbohydrates 15g
Dietary Fiber 2g
Sugars 6g
Protein 77g
Nutritional information provided by
Compu-Food Analysis, Inc.