NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef brisket (trimmed)

1 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Low-sodium beef broth

1 tbsp Tomato paste

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

PREPARATION

• 1

  Trim any visible fat from the beef brisket and season both sides evenly with the sea salt, black pepper, and dried thyme.

• 2

  Place the chopped carrots, parsnips, and diced yellow onion into the bottom of the slow cooker to create a base for the meat.

• 3

  Lay the seasoned brisket directly on top of the root vegetables.

• 4

  In a small mixing bowl, whisk together the low-sodium beef broth, tomato paste, and minced garlic until the paste is fully dissolved.

• 5

  Pour the liquid mixture over the beef and vegetables, then tuck the bay leaf into the broth at the side.

• 6

  Cover the slow cooker and cook on low for 8 to 10 hours (or on high for 4 to 5 hours) until the beef is tender enough to pull apart with a fork.

• 7

  Remove the brisket to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 8

  Serve the sliced brisket with the tender root vegetables and a spoonful of the remaining cooking juices.