Lunch & Dinner On The Go

Slow Cooked Beef Brisket Sandwiches (w/ Beer)

Have a crock pot? This is a great recipe you can set up in a slow cooker in the morning and enjoy at the end of the day.


  • 1 3 – 4 – pound fresh beef brisket
  • 2 medium onions, thinly sliced and separated into rings
  • 1 bay leaf
  • 1 12 – ounce can beer
  • 1/4 cup chili sauce
  • 2 tablespoons no-calorie, heat-stable granular sugar substitute
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 10 Italian bread rolls


  1. Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2- to 6-quart slow cooker. Place the onions, bay leaf, and brisket in the cooker.
  2. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
    Using a slotted spoon, transfer brisket and onions to a serving platter; cover with foil to keep warm. Discard bay leaf.
  4. For gravy, pour juices into a large measuring cup; skim fat. Measure 2 1/2 cups liquid; discard remaining liquid.
  5. In a medium saucepan stir together cornstarch and water; stir in the cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
  6. Serve meat on bread rolls topped with gravy. Makes 10 (3 1/2 ounces cooked meat, 1/4 cup gravy, and a 2-ounce bread roll) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 325 cal., 8 g total fat (2 g sat. fat), 46 mg chol., 547 mg sodium, 35 g carb. (2 g fiber, 2 g sugars), 25 g pro.

(recipe sourced from: