Alexandra Balzer (CWR '00) and her husband John (CWR '01) are used to the nightly dinner battle with their three young daughters, ages 10, 5 and 20 months. "One daughter could absolutely live on hot dogs alone," she says with a laugh.

She knows that finding recipes that will be a hit for both parents and kids alike is a desire of families everywhere. So when she and her family moved to Dallas for a year in 2006, it was just long enough to pick up a proper Texas brisket recipe from a friend. "It's so easy, it's almost embarrassing!" she quips of the meal.

The use of a slow cooker makes this a great option for busy parents who want a hot dinner on the table without a lot of fuss, and kids and parents alike will enjoy the results. Balzer recommends serving with buttered noodles and steamed broccoli or carrots.

Texas Brisket

2-3 lb. cut of beef brisket or boneless chuck roast
1 tablespoon salt
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
16-oz. bottle BBQ sauce of choice

Combine salt, pepper, onion powder, garlic powder and Worcestershire sauce and rub on brisket. If possible, refrigerate overnight to marinate. Put in slow cooker with the fatty side of the brisket up. Pour a bottle of BBQ sauce of choice (anything from mild to spicy) over the meat to coat. Cook on low for 10 hours.

Alternatively, you can begin by adding 3/4 bottle of BBQ sauce if you will be home to add the remaining sauce after 5 hours of cooking. 10 hours is optimal cook time, but the roast is ready to be served after 8 hours.