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 deep, smoky flavor of tender slow-cooked brisket paired with a medley of naturally sweet roasted root vegetables. This hearty dish hits all the right notes with rich, caramelized edges on the veggies and a perfectly spiced, melt-in-your-mouth brisket, making it a satisfying option for a balanced dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

387kcal
Protein
36g
Fat
15.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lean Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by patting the brisket dry and seasoning generously with salt, pepper, smoked paprika, and garlic powder.

  • 2

    Heat a skillet over medium-high heat and sear the brisket on all sides until a rich crust forms, approximately 2 minutes per side.

  • 3

    Transfer the seared brisket to a slow cooker. Add a splash of water or beef broth if desired to maintain moisture.

  • 4

    Set the slow cooker on low and cook the brisket for 4-6 hours until tender and flavorful.

  • 5

    Meanwhile, preheat your oven to 425°F for the roasted root vegetables.

  • 6

    Peel and chop the carrot, parsnip, and red onion into uniform bite-sized pieces.

  • 7

    Toss the vegetables with olive oil, a pinch of salt, and a dash of pepper, ensuring they are evenly coated.

  • 8

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, stirring halfway through for even caramelization.

  • 9

    Once both components are ready, slice the tender brisket and serve alongside the roasted root vegetables, drizzling any remaining juices over the top for added flavor.

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 deep, smoky flavor of tender slow-cooked brisket paired with a medley of naturally sweet roasted root vegetables. This hearty dish hits all the right notes with rich, caramelized edges on the veggies and a perfectly spiced, melt-in-your-mouth brisket, making it a satisfying option for a balanced dinner.

NUTRITION

387kcal
Protein
36g
Fat
15.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lean Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by patting the brisket dry and seasoning generously with salt, pepper, smoked paprika, and garlic powder.

  • 2

    Heat a skillet over medium-high heat and sear the brisket on all sides until a rich crust forms, approximately 2 minutes per side.

  • 3

    Transfer the seared brisket to a slow cooker. Add a splash of water or beef broth if desired to maintain moisture.

  • 4

    Set the slow cooker on low and cook the brisket for 4-6 hours until tender and flavorful.

  • 5

    Meanwhile, preheat your oven to 425°F for the roasted root vegetables.

  • 6

    Peel and chop the carrot, parsnip, and red onion into uniform bite-sized pieces.

  • 7

    Toss the vegetables with olive oil, a pinch of salt, and a dash of pepper, ensuring they are evenly coated.

  • 8

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, stirring halfway through for even caramelization.

  • 9

    Once both components are ready, slice the tender brisket and serve alongside the roasted root vegetables, drizzling any remaining juices over the top for added flavor.