Slow-Cooker Tangy Tomato Brisket

Slow Cooker Tangy Tomato Brisket

Cooked on low for hours, brisket becomes tender and tangy with this barbecue sauce made of paprika, garlic, tomatoes, onion, and herbs

Nutrition Facts

Slow-Cooker Tangy Tomato Brisket


180 Per Serving


23g Per Serving


3g Per Serving
Calories 180
Total Fat 4.2 g
Saturated Fat 1.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 56 mg
Sodium 349 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 6 g
Protein 23 g

Dietary Exchanges
2 vegetable, 3 lean meat


Servings  4  

  • 15 oz. canned, no-salt-added tomato sauce
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. no-calorie sweetener, granulated, 1 1/2 packets
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. Black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper for spice, optional
  • 1 small white onion (finely diced)
  • 1 lb. sirloin beef roast or steaks, all visible fat discarded


Tip: Click on step to mark as complete.

  1. In slow cooker, combine tomato sauce, vinegar, no-calorie sweetener, paprika, garlic powder, black pepper, salt, cayenne (if desired), and onion. Stir gently.
  2. Add sirloin making sure it is submerged in the barbecue sauce mixture.
  3. Cook on low setting for 8 hours. Slice and serve with a drizzle of the sauce.


Serving Size 3 ounces cooked beef