Name: Slow-Cooked Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Beef Brisket (Lean Trimmed); 1 medium Carrot; 1 small Parsnip; 1/4 cup diced Beet; 1 teaspoon Olive Oil; 1 teaspoon Rosemary; 1 teaspoon Thyme; Salt and Pepper to taste

Slow-Cooked 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 Brisket with Roasted Root Vegetables

Savor the succulent slices of slow-cooked beef brisket paired with a colorful medley of roasted root vegetables. This dish bursts with hearty flavors and a comforting aroma, perfect for a satisfying dinner that beautifully balances lean protein with the natural sweetness of roasted carrots, parsnips, and beets.

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NUTRITION

Protein

33.4g

Fat

26g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (Lean Trimmed)

1 medium Carrot

1 small Parsnip

1/4 cup diced Beet

1 teaspoon Olive Oil

1 teaspoon Rosemary

1 teaspoon Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the brisket generously with salt, pepper, rosemary, and thyme.
3
Place the brisket in a slow cooker with a small amount of water or beef broth. Cook on low for 6-8 hours until the meat is tender and easily shredded.
4
Meanwhile, peel and chop the carrot, parsnip, and beet into uniform pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.
5
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
6
Once the brisket is tender, slice or shred the meat and plate alongside the roasted root vegetables.
7
Serve warm and enjoy the comforting flavors of slow-cooked brisket with a vibrant medley of roasted vegetables.