Name: Slow Cooked Smoky Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Brisket; 1 medium Carrot; 1 small Parsnip; 1 tsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Slow Cooked Smoky Brisket with Roasted Root Vegetables

Enjoy tender, slow-cooked brisket infused with smoky spices paired with a colorful medley of roasted root vegetables. This dish offers a hearty balance of savory meat and naturally sweet, caramelized vegetables, perfect for a satisfying dinner that nourishes and delights the senses.

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NUTRITION

Protein

35.8g

Fat

17.4g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the brisket generously with salt, pepper, smoked paprika, garlic powder, thyme, and rosemary.
3
Place the brisket in a slow cooker with a small splash of water or beef broth if desired to enhance moisture, and cook on low for 6-8 hours until tender.
4
While the brisket is slow cooking, peel and chop the carrot and parsnip into uniform pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.
5
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly caramelized.
6
Once the brisket is tender, slice it against the grain. Plate the slices alongside the roasted vegetables.
7
Drizzle any juices from the brisket over the top for extra flavor and serve warm.