Texas Style Crock Pot Brisket and Beans
Savor the robust flavors of the Lone Star State with this Texas Style Crock Pot Brisket and Beans recipe—a mouthwatering, slow-cooked classic that brings tender, juicy beef brisket and hearty pinto beans together in a rich, smoky barbecue sauce. Featuring a perfectly balanced blend of spices like smoked paprika, cayenne, and garlic powder, every bite is infused with a hint of Texas BBQ authenticity. This effortless one-pot dish is prepared in a crock pot, making it perfect for those busy days when you want a home-cooked meal without the hassle. Serve this crowd-pleasing entrée with cornbread or coleslaw for a true Southern feast that will leave everyone reaching for seconds. Essential keywords: Texas brisket, crock pot recipe, slow-cooked brisket, BBQ beans, easy Southern recipes.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 units garlic cloves, minced
- 2 cups beef broth
- 1 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 2 15-ounce cans canned pinto beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 0.5 teaspoon liquid smoke
Instructions
Combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to make the dry rub.
Rub the dry mixture generously onto all sides of the beef brisket. Let the brisket sit at room temperature for about 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. This step caramelizes the outside and locks in the flavor. Set the seared brisket aside.
In the same skillet, sauté the diced onion for 2-3 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Transfer the sautéed onions and garlic into the bottom of a large crock pot.
Place the seared brisket on top of the onion mixture in the crock pot.
In a separate mixing bowl, whisk together the beef broth, barbecue sauce, Worcestershire sauce, and liquid smoke. Pour this mixture evenly over the brisket in the crock pot.
Add the drained and rinsed pinto beans and diced tomatoes to the crock pot, distributing them around the brisket.
Cover the crock pot with a lid and cook on low heat for 8 hours, or until the brisket is tender and easily shredded with a fork.
Once finished, remove the brisket from the crock pot and let it rest for 10 minutes before slicing or shredding.
Stir the beans and sauce in the crock pot to ensure they are well combined. Serve the sliced or shredded brisket alongside the beans, with additional barbecue sauce if desired.
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 13177 mg | 573% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 115.5 g | ||
| Protein | 454.5 g | 909% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 765 mg | 59% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 8226 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
