Name: Slow-Cooked Smoky Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Brisket (Lean Portion); 1 cup chopped Carrots; 1 cup chopped Parsnips; 0.5 medium Red Onion; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Olive Oil; 0.5 cup Low Sodium Beef Broth

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

A hearty and comforting meal featuring tender slow-cooked brisket infused with smoky spices paired with caramelized, roasted root vegetables. This rustic dish perfectly balances deep, savory flavors with the natural sweetness of carrots and parsnips, creating an inviting plate ideal for a satisfying dinner.

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NUTRITION

Protein

38.8g

Fat

39.5g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (Lean Portion)

1 cup chopped Carrots

1 cup chopped Parsnips

0.5 medium Red Onion

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Olive Oil

0.5 cup Low Sodium Beef Broth

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PREPARATION

1
Preheat your oven to 350°F.
2
Season the brisket generously with smoked paprika and garlic powder.
3
Heat a skillet over medium-high heat and add the olive oil. Sear the brisket on all sides until browned to lock in flavors.
4
Transfer the brisket to a slow-cooker or a deep oven-safe baking dish.
5
Add the chopped carrots, parsnips, and sliced red onion around the brisket. Pour the beef broth over the top to keep the meat moist during cooking.
6
Cover loosely with foil (or the slow-cooker lid) and cook in the oven for about 3 hours, or use your slow cooker on low for 6-7 hours, until the brisket is tender.
7
Once cooked, slice the brisket against the grain and serve with the roasted root vegetables.