Crockpot Pulled Beef
Dry Rub
  • 2TBSP Kosher Salt
  • 1TBSP Sumac
  • 1tsp onion powder
  • 1tsp garlic powder
  • 1TBSP brown sugarcan be omitted if you want
Pulled Beef
  • 13lb second cut brisket or top of the rib roast
  • 1 1/2cups red wineI use Zmora, cuz it’s yummy and affordable
  • 1/4cup your favorite BBQ sauce
  • 2medium potatoesI’ve used russet, sweet and Japanese yams, all came out great!
  • 1medium red onion
  1. Combine spices, rub all over meat. Let sit in the fridge for a couple of hours or overnight covered.
  2. Slice onion and potatoes into discs, so the meat can lay on top of them in the Crockpot.
  3. Combine wine and BBQ sauce, set aside or refrigerate until ready to use
  4. Place a layer of potatoes and onions on the bottom of the Crockpot, place meat on top, pour over the wine/BBQ sauce mixture.
  5. Just BARELY cover with water. (If you have extra potatoes and onions place them on top of the meat).
  6. Leave on low until Shabbos lunch. Before serving shred the meat in the Crockpot and combine with the liquid. Serve in Tacos or anyway you like! Enjoy