Slow-Cooked Beef Brisket with Root Vegetables
A tender and flavorful beef brisket slow-cooked with root vegetables for a comforting, classic dish. This american-inspired slow cooker ready in about 260 minutes pairs trimmed beef brisket, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 lbs, trimmed beef brisket
- 2 tbsp olive oil
- 1 large, chopped onion
- 3, peeled and sliced carrots
- 3, peeled and cubed potatoes
- 3, peeled and sliced parsnips
- 3 cloves, minced garlic
- 1 cup beef broth
- 1 tbsp dried thyme
- 2 bay leaves
- 2 tbsp all-purpose flour
Instructions
- Step 1: Preheat oven to 325°F. Pat 2 lbs beef brisket dry with paper towels. Season with salt and pepper on all sides.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until browned, about 5 minutes per side.
- Step 3: Remove brisket and set aside. Add 1 large chopped onion, 3 sliced carrots, and 3 minced garlic cloves to the pot. Sauté for 3 minutes until onions are soft.
- Step 4: Return brisket to pot. Add 3 cubed potatoes, 3 sliced parsnips, 1 cup beef broth, 1 tbsp dried thyme, 2 bay leaves, and additional salt and pepper to taste. Liquid should come halfway up brisket.
- Step 5: Cover pot with lid and place in oven. Cook for 3-4 hours until brisket is fork-tender.
- Step 6: Remove brisket and vegetables. Strain cooking liquid, then thicken with 2 tbsp flour mixed with 2 tbsp cold water. Simmer for 2-3 minutes. Slice brisket and serve with vegetables and sauce.
Frequently asked questions
How long does Slow-Cooked Beef Brisket with Root Vegetables take to make?
Total time is about 260 minutes (20 min prep + 240 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 Root Vegetables?
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 trimmed beef brisket from drying out.
Can I substitute ingredients in Slow-Cooked Beef Brisket with Root Vegetables?
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 Root Vegetables 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.
What goes well with Slow-Cooked Beef Brisket with Root Vegetables?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So flavorful and easy with the slow cooker. Perfect for a cold evening.
- ★★★★★
This recipe is a winner! I'll make it again and again.
- ★★★★★
The brisket was fall-off-the-bone tender and the vegetables were perfectly cooked. My family loved it!
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