Slow Cooker Missouri-Style Beef Brisket with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender beef brisket slow-cooked with a savory blend of spices and hearty root vegetables, capturing the comforting flavors of the Missouri region. This american-inspired beef ready in about 560 minutes pairs beef brisket, salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 3 lbs beef brisket
• 2 tsp salt
• 1 tsp, freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups beef broth
• 3 large, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 1 large, sliced into rings yellow onion
• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 2 leaves bay leaves

Instructions

1. Step 1: Combine 2 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this spice mix evenly over a 3 lb beef brisket.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the brisket for 4 minutes on each side until deeply browned. Transfer to slow cooker.
3. Step 3: Add 3 large peeled carrots cut into 2-inch pieces, 2 medium peeled parsnips cut into 2-inch pieces, and 1 large sliced yellow onion around the brisket.
4. Step 4: Pour 2 cups beef broth into the slow cooker. Nestle 2 sprigs fresh rosemary and 2 bay leaves on top.
5. Step 5: Cover and cook on low for 8-9 hours until brisket is fork-tender. Remove rosemary, bay leaves, and slice brisket against the grain. Serve with the cooked root vegetables and pan juices.