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 heartiness of tender, slow-cooked brisket kissed by smoky spices, paired with golden roasted carrots and parsnips for a comforting and flavorful meal. The dish offers a warm medley of textures and aromas that elevate a classic preparation into a rustic, satisfying dinner.

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NUTRITION

385kcal
Protein
35.6g
Fat
14.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (Lean, Trimmed)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Smoked Paprika, Garlic Powder, Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. For extra infusion of flavor, you can lightly sear the brisket on all sides in a hot pan for 2-3 minutes per side before slow cooking.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth, and cook on low for 6-8 hours until tender.

  • 4

    While the brisket is nearly done, peel and chop the carrot and parsnip into uniform bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.

  • 7

    Once cooked, slice the brisket against the grain and serve alongside the roasted root vegetables. Drizzle any juices from the slow cooker over the meat for extra 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 heartiness of tender, slow-cooked brisket kissed by smoky spices, paired with golden roasted carrots and parsnips for a comforting and flavorful meal. The dish offers a warm medley of textures and aromas that elevate a classic preparation into a rustic, satisfying dinner.

NUTRITION

385kcal
Protein
35.6g
Fat
14.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (Lean, Trimmed)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Smoked Paprika, Garlic Powder, Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. For extra infusion of flavor, you can lightly sear the brisket on all sides in a hot pan for 2-3 minutes per side before slow cooking.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth, and cook on low for 6-8 hours until tender.

  • 4

    While the brisket is nearly done, peel and chop the carrot and parsnip into uniform bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.

  • 7

    Once cooked, slice the brisket against the grain and serve alongside the roasted root vegetables. Drizzle any juices from the slow cooker over the meat for extra flavor.