Slow-Cooked Beef Brisket with Carrot and Celery Root Purée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, fall-apart beef brisket slow-cooked in aromatic herbs paired with a creamy carrot and celery root purée. This american-inspired whole30 (gluten free) ready in about 500 minutes pairs beef brisket, carrots, celery root (celeriac) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 American cuisine 540 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 3 lbs beef brisket with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear brisket 4-5 minutes per side until deeply browned. Transfer brisket to slow cooker.
  2. Step 2: Add 1 large quartered onion, 5 smashed garlic cloves, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 2 cups beef broth to slow cooker. Cover and cook on low for 8 hours until brisket is fork-tender.
  3. Step 3: While brisket cooks, boil 4 chopped carrots and 1 peeled and chopped celery root in salted water (1 tsp salt) for 20 minutes until very tender. Drain and transfer to a blender. Add 1/2 cup full-fat coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and creamy.
  4. Step 4: Remove brisket from slow cooker and let rest 10 minutes before slicing against the grain. Serve slices over creamy carrot and celery root purée, spooning some cooking juices from slow cooker over top.

Frequently asked questions

How long does Slow-Cooked Beef Brisket with Carrot and Celery Root Purée take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Brisket with Carrot and Celery Root Purée?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Slow-Cooked Beef Brisket with Carrot and Celery Root Purée?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Brisket with Carrot and Celery Root Purée for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooked Beef Brisket with Carrot and Celery Root Purée whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes