Slow-Cooked Beef Brisket with Carrot and Celery Root Purée

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender, fall-apart beef brisket slow-cooked in aromatic herbs paired with a creamy carrot and celery root purée. This American-inspired Whole30 recipe (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.

Ingredients

• 3 lbs, trimmed beef brisket
• 4 medium, peeled and chopped carrots
• 1 medium (about 1 lb), peeled and chopped celery root (celeriac)
• 1 large, quartered onion
• 5 cloves, smashed garlic cloves
• 2 cups beef broth
• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 cup coconut milk (full fat)

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.