4 pound lean brisket, flat cut
2 tablespoons cooking oil
Rosie's Southwest BBQ Dry Rub, to taste
1 large yellow onion, sliced thin ½ leek, cleaned & sliced thin
6 cloves of garlic, cleaned, sliced thin
3 cups mixed root vegetables of your choice, washed, peeled & cut into 1 ½ inch chunks – potatoes, carrots, turnips, parsnips, rutabaga
2 celery stalks, cleaned & sliced thin
1 can chopped tomatoes (optional)
30 ounces beef stock

• Coat the brisket in the Southwest BBQ Dry Rub, to taste. We like to rub it into all sides of brisket, place in a glass pan, cover with plastic wrap & refrigerate for at least 2 hours or overnight to infuse the flavor.
• Heat the oil in a large, heavy skillet over medium high heat.
• Carefully brown the brisket on all sides.
• Remove brisket & place in the slow cooker insert.
• Sauté the onion, leek & garlic until translucent & transfer into the slow cooker.
• Place mixed root vegetables on top of beef.
• Place ½ of the cooking liquid into the sauté pan to deglaze. Scrape all the bits of beef & onion into the liquid.
• Transfer into the slow cooker.
• Cook on low for 8 hours or high for 4 hours.

This recipe is designed to be prepared in a crock pot, but it can also be prepared in a dutch oven over low temperature.

This recipe serves 4.

Recipe...
Rosie's Crock Pot Pork Ribs

2 pounds lean country style or boneless pork strips
1 Tbsp Poultry Primer or Kingston Jerk Spice or Southwest BBQ Dry Rub
non-stick cooking spray
1 Tbsp soy sauce
2 Tbsp cider vinegar
1 cup white wine
1 Tbsp corn starch
4 green onions, clean, sliced into ½” strips
1 red bell pepper, cleaned, sliced into 1” julienne

• Lightly spray sauté pan with non-stick cooking spray.
• Coat pork with dry rub.
• Sear all side of pork.
• Place soy sauce, vinegar & wine in the crock pot.
• Incorporate the corn starch.
• Add the green onions, bell peppers and pork.
• Turn crock pot on medium & cook for 5-6 hours.

Excellent served with corn bread or biscuits. The crock pot makes these "fall off the bone" good!

This recipe serves 4 to 6.