A hot meal at dinnertime is comforting even with the warmer days of Spring. This grass-fed Slow Cooker Brisket with Root Vegetables won’t overheat your kitchen, but is a nourishing meal to be served anytime of the year.
I made a corned beef brisket on St. Patrick’s Day for the very first time this year and remembered how much I adore beef brisket. It’s the best because it’s tender, shreddable, and full of flavor. Here’s the thing: I will only cook grass-fed, grass-finished beef at home; it’s kind of a rule for me (read why here). My favorite source for this level of quality is U.S. Wellness Meats (affiliate link included). I buy their “small” briskets which aren’t that small IMHO, usually between 2-3 pounds!
My best tip for making grass-fed brisket at home is to use a slow-cooker or a pressure cooker. Either appliance will result in an amazing, super tender meat and also turns into a “set it and forget it” situation. Yay. For this slow-cooker version, I filled the vessel with all kinds of chopped root vegetables, including potatoes, turnips, Jersusalem artichokes, and fennel (not a root vegetable, but totally yum). I had been reading about how important it is to eat a variety of vegetables, so that’s why I chose this random crew. If you make this, just use whatever veg you like! But branch out and try something new for me, okay?
Besides the meat and the veg, you just need a few other ingredients to make this happen. Some broth is nice to create a bit of a stew and quality seasoning is essential, too.
I cooked my brisket in the slow-cooker alllllll day (9 hours) and ended up with the most delicious meal for dinner, plus leftovers for days! I used this 6-quart slow-cooker.
Based on the results of a basic ferritin level blood test, my functional medicine doctor has recommended I eat red meat almost every day. It’s interesting because I lost my menstrual cycle during my vegan days due to hypothalamic amenorrhea, but once I started eating a balanced, real food diet, my cycle has normalized. I don’t have a heavy period, but even a normal cycle can lead to a lowered iron storage level.
In fact, iron-deficient anemia is the most common deficiency on the planet and is often the cause of fatigue in women, especially vegan and vegetarian women. Not only can a lowered iron storage level lead to fatigue, but it can impact your thyroid as well. In addition to consuming red meat almost daily, I also take low-dose iron supplements to boost my ferritin levels (for my fellow friends taking thyroid replacement hormone, remember to separate any iron supplements from thyroid medication by at least 4 hours). My energy improved noticeably once I improved my iron status.
Anyway, I hope you love this Slow-Cooker Brisket with Root Vegetables recipe. Feel free to serve it with a side of white rice, cauliflower rice, or whatever side dish you like the most:Print
A comforting real food meal to serve anytime of year.
- 2 medium turnips
- 3 fennel bulbs
- 3 Jerusalum artichokes
- 4 medium Russet potatoes
- 2 teaspoons avocado oil
- 1 2-3 pound grass-fed beef brisket
- ½ cup grass-fed, organic beef bone broth
- 2 teaspoons Primal Palate Meat & Potatoes Seasoning
- 1 bunch Italian parsley (optional, for topping)
- Chop the turnips, fennel, Jerusalem artichokes , and Russet potatoes roughly into approximately 1-2” chunks. Add the vegetables to the base of a large slow cooker.
- Grab your biggest skillet and heat up the avocado oil over medium heat. Unwrap your brisket and carefully place it in the skillet to brown the outside. Use tongs to flip over the brisket after about 2 minutes. Brown the brisket for 2 more minutes and then use tongs to move it from the skillet to the slow cooker.
- Add the bone broth and seasoning and place the lid on the slow cooker. Cook on high for 6-7 hours or on low for 9-10 hours.
- When the meat is done cooking, use a fork to shred the brisket. Or, you can use tongs to remove the meat and cut it into bite-sized pieces before adding it back to the slow cooker. Then, use a large spoon to stir together the meat and vegetables.
- Chop the fresh parsley to sprinkle on top (optional), and serve immediately.
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