Slow-Cooker Hot Beef Sandwich


1 tablespoon Jane’s Krazy mixed up salt
1 3-pound brisket trimmed of fat
1 tablespoon extra-virgin olive oil
2 cups no-salt-added beef broth; divided
1 tablespoons Worcestershire sauce
2 sweet onions, sliced into rings
8 whole wheat buns


Rub the salt blend over the brisket. Heat oil in a skillet over medium heat. Once oil is hot add brisket to pan and allow to brown on all sides (~3 minutes per side).

Place seared (browned) brisket in a slow cooker. Add about ¼ cup of broth to the pan you used to brown the brisket and deglaze the pan. To deglaze a pan simply turn the heat on low and use a wooden spoon to scrap the flavorful brown bits off the bottom of the pan. Once the brown bits are incorporated into the liquid pour it over the brisket. Add the Worcestershire sauce and remaining broth. Position the onions on top and cook on low for 8 to 10 hours.

Once done pull the brisket apart and shred with 2 forks or your hands, combine the brisket with the liquid in the slow cooker for a moist sandwich. Serve ~1/2 to ¾ cups of pulled meat on each bun and top with onion rings. You will likely have extra meat which will make a great leftover meal.

Yield: 8 Servings
Nutrition Breakdown: Calories 380, Fat 11g (3.5g saturated fat), Cholesterol 105mg, Sodium 507mg, Carbohydrate 26g, Fiber 4g, Protein 43g.
Carbohydrate Choice: 2 Carbohydrates
Diabetes Exchange Value: 1 Vegetable, 2 Starches, 5 Meats

Recipe adapted from:

Kim’s note: Jane’s Krazy Mixed-up Salt. Originally I was going to add salt, pepper and garlic powder to this recipe (three spice containers). However, I am embracing spice mixes these days because they offer an element of convenience. The amount of sodium using crazy mixed up salt is comparable to a little less than a teaspoon of salt.