Slow Cooker Lean Brisket with Roasted Root Vegetables

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

Slow Cooker Lean Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Lean Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender lean brisket slowly cooked to perfection and served alongside a vibrant medley of roasted root vegetables. This dish offers a satisfying balance of savory meat with naturally sweet, caramelized vegetables – a comforting meal that's both nutritious and full of warmth.

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NUTRITION

481kcal
Protein
37.8g
Fat
16.7g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Brisket

1 medium Carrot

1 small Parsnip

0.5 cup diced Turnip

0.5 cup diced Sweet Potato

1 tsp Olive Oil

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the lean brisket with salt, pepper, and a bit of crushed rosemary.

  • 2

    Heat a non-stick pan over medium-high heat and sear the brisket on all sides for a couple of minutes until browned.

  • 3

    Place the seared brisket in the slow cooker. Add beef broth, minced garlic, and a few rosemary sprigs.

  • 4

    Chop the carrot, parsnip, turnip, and sweet potato into even pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Add the prepared vegetables around the brisket in the slow cooker.

  • 6

    Cover and cook on low for 6-8 hours until the meat is tender and the vegetables are infused with the slow-cooked flavors.

  • 7

    Once cooked, remove the brisket and slice it thinly. Serve alongside the roasted vegetables, drizzling some of the cooking juices over the top.

Slow Cooker Lean Brisket with Roasted Root Vegetables

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

Slow Cooker Lean Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Lean Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender lean brisket slowly cooked to perfection and served alongside a vibrant medley of roasted root vegetables. This dish offers a satisfying balance of savory meat with naturally sweet, caramelized vegetables – a comforting meal that's both nutritious and full of warmth.

NUTRITION

481kcal
Protein
37.8g
Fat
16.7g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Brisket

1 medium Carrot

1 small Parsnip

0.5 cup diced Turnip

0.5 cup diced Sweet Potato

1 tsp Olive Oil

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the lean brisket with salt, pepper, and a bit of crushed rosemary.

  • 2

    Heat a non-stick pan over medium-high heat and sear the brisket on all sides for a couple of minutes until browned.

  • 3

    Place the seared brisket in the slow cooker. Add beef broth, minced garlic, and a few rosemary sprigs.

  • 4

    Chop the carrot, parsnip, turnip, and sweet potato into even pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Add the prepared vegetables around the brisket in the slow cooker.

  • 6

    Cover and cook on low for 6-8 hours until the meat is tender and the vegetables are infused with the slow-cooked flavors.

  • 7

    Once cooked, remove the brisket and slice it thinly. Serve alongside the roasted vegetables, drizzling some of the cooking juices over the top.