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.

Slow Cooked Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooked Smoky Brisket with Roasted Root Vegetables

Savor the rich, smoky flavor of tender slow-cooked brisket paired with a medley of roasted root vegetables. This dish features lean beef brisket slowly simmered with aromatic spices and a touch of smokiness, then served alongside beautifully caramelized carrots, parsnips, and red onions. Perfect for a satisfying breakfast, lunch, or dinner that nourishes and delights.

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NUTRITION

382kcal
Protein
37.9g
Fat
12.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean Cut)

2 medium Carrots

1 medium Parsnip

1/2 medium Red Onion

1 tsp Smoked Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz lean beef brisket generously with smoked paprika, garlic powder, salt, and black pepper.

  • 3

    In a slow cooker, place the seasoned brisket. Cover and cook on low for 6-8 hours, until the beef is tender and easily pulled apart.

  • 4

    Meanwhile, peel and chop the carrots, parsnip, and red onion into uniform pieces.

  • 5

    Toss the chopped vegetables with a pinch of salt, black pepper, and a drizzle of cooking spray or a minimal amount of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized on the edges.

  • 7

    Once the brisket is done, slice or shred it as preferred.

  • 8

    Plate the brisket alongside a serving of roasted root vegetables. Enjoy your hearty, smoky, and comforting meal.

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.

Slow Cooked Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooked Smoky Brisket with Roasted Root Vegetables

Savor the rich, smoky flavor of tender slow-cooked brisket paired with a medley of roasted root vegetables. This dish features lean beef brisket slowly simmered with aromatic spices and a touch of smokiness, then served alongside beautifully caramelized carrots, parsnips, and red onions. Perfect for a satisfying breakfast, lunch, or dinner that nourishes and delights.

NUTRITION

382kcal
Protein
37.9g
Fat
12.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean Cut)

2 medium Carrots

1 medium Parsnip

1/2 medium Red Onion

1 tsp Smoked Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz lean beef brisket generously with smoked paprika, garlic powder, salt, and black pepper.

  • 3

    In a slow cooker, place the seasoned brisket. Cover and cook on low for 6-8 hours, until the beef is tender and easily pulled apart.

  • 4

    Meanwhile, peel and chop the carrots, parsnip, and red onion into uniform pieces.

  • 5

    Toss the chopped vegetables with a pinch of salt, black pepper, and a drizzle of cooking spray or a minimal amount of olive oil if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized on the edges.

  • 7

    Once the brisket is done, slice or shred it as preferred.

  • 8

    Plate the brisket alongside a serving of roasted root vegetables. Enjoy your hearty, smoky, and comforting meal.