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

Enjoy a hearty yet balanced dinner featuring tender, slow-cooked brisket enhanced by a smoky spice blend, perfectly paired with a medley of roasted root vegetables. The natural sweetness of carrots, parsnips, and beets is elevated by a drizzle of olive oil, making this dish both comforting and nutritionally satisfying.

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NUTRITION

420kcal
Protein
31.4g
Fat
19g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Brisket

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

Smoky Spice Blend (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean beef brisket generously with the smoky spice blend. Let it sit at room temperature for about 15 minutes to absorb the flavors.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the brisket over medium-high heat until all sides are browned. This step locks in the juices and enhances the smoky flavor.

  • 4

    While the brisket is searing, peel and chop the carrot, parsnip, and beet into uniformly sized chunks.

  • 5

    Toss the chopped root vegetables in a bowl with a drizzle of olive oil and a sprinkle of the smoky spice blend.

  • 6

    Place the seared brisket in the center of the pot and arrange the vegetables around it. Cover the pot with a lid.

  • 7

    Slow-cook in the preheated oven for about 2 to 2.5 hours, or until the brisket is tender and the vegetables are roasted to perfection.

  • 8

    Check the seasoning and adjust salt and pepper if necessary before serving.

  • 9

    Plate a portion ensuring a balanced serving of meat and vegetables. Enjoy your hearty, flavorful 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

Enjoy a hearty yet balanced dinner featuring tender, slow-cooked brisket enhanced by a smoky spice blend, perfectly paired with a medley of roasted root vegetables. The natural sweetness of carrots, parsnips, and beets is elevated by a drizzle of olive oil, making this dish both comforting and nutritionally satisfying.

NUTRITION

420kcal
Protein
31.4g
Fat
19g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Brisket

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

Smoky Spice Blend (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean beef brisket generously with the smoky spice blend. Let it sit at room temperature for about 15 minutes to absorb the flavors.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the brisket over medium-high heat until all sides are browned. This step locks in the juices and enhances the smoky flavor.

  • 4

    While the brisket is searing, peel and chop the carrot, parsnip, and beet into uniformly sized chunks.

  • 5

    Toss the chopped root vegetables in a bowl with a drizzle of olive oil and a sprinkle of the smoky spice blend.

  • 6

    Place the seared brisket in the center of the pot and arrange the vegetables around it. Cover the pot with a lid.

  • 7

    Slow-cook in the preheated oven for about 2 to 2.5 hours, or until the brisket is tender and the vegetables are roasted to perfection.

  • 8

    Check the seasoning and adjust salt and pepper if necessary before serving.

  • 9

    Plate a portion ensuring a balanced serving of meat and vegetables. Enjoy your hearty, flavorful meal!