Smoky Slow Cooked Brisket with Roasted Vegetables

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

Smoky Slow Cooked Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow Cooked Brisket with Roasted Vegetables

Savor the rich, smoky flavors of tender slow-cooked brisket paired with a colorful medley of roasted vegetables. The brisket is seasoned with a blend of smoked paprika, garlic, salt, and pepper, then gently slow-cooked to lock in juicy flavor while the vegetables roast to a perfect, slightly charred tenderness. This balanced dish is a delicious and satisfying meal that beautifully marries hearty meat with vibrant, nutritious produce.

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NUTRITION

381kcal
Protein
35.8g
Fat
23.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Generously season the brisket with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the brisket on all sides until a nice crust forms, about 2-3 minutes per side.

  • 4

    Transfer the brisket to a slow cooker and add a few slices of red onion for extra aroma if desired.

  • 5

    Set the slow cooker on low and let the brisket cook for 3 hours until tender and easily shreddable.

  • 6

    While the brisket is slow cooking, chop the red bell pepper, zucchini, and red onion into even pieces.

  • 7

    In a bowl, toss the chopped vegetables with extra virgin olive oil, a pinch of salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly charred.

  • 9

    Once the brisket is done, slice it thinly and serve alongside the roasted vegetables.

Smoky Slow Cooked Brisket with Roasted Vegetables

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

Smoky Slow Cooked Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow Cooked Brisket with Roasted Vegetables

Savor the rich, smoky flavors of tender slow-cooked brisket paired with a colorful medley of roasted vegetables. The brisket is seasoned with a blend of smoked paprika, garlic, salt, and pepper, then gently slow-cooked to lock in juicy flavor while the vegetables roast to a perfect, slightly charred tenderness. This balanced dish is a delicious and satisfying meal that beautifully marries hearty meat with vibrant, nutritious produce.

NUTRITION

381kcal
Protein
35.8g
Fat
23.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Generously season the brisket with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the brisket on all sides until a nice crust forms, about 2-3 minutes per side.

  • 4

    Transfer the brisket to a slow cooker and add a few slices of red onion for extra aroma if desired.

  • 5

    Set the slow cooker on low and let the brisket cook for 3 hours until tender and easily shreddable.

  • 6

    While the brisket is slow cooking, chop the red bell pepper, zucchini, and red onion into even pieces.

  • 7

    In a bowl, toss the chopped vegetables with extra virgin olive oil, a pinch of salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly charred.

  • 9

    Once the brisket is done, slice it thinly and serve alongside the roasted vegetables.