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Slow Cooker BBQ Beef Brisket with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Oven

Ingredients
  

  • 2 pounds beef brisket
  • 1 cup barbecue sauce
  • 1/2 cup beef broth
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 1 large sweet potato, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions
 

  • Add the beef brisket to the slow cooker. Layer the sliced onion and minced garlic on top, then pour in the beef broth and half the barbecue sauce. Sprinkle with smoked paprika, salt, and pepper. Cover and cook on low for 8 hours until the meat pulls apart easily.
  • When the brisket has about 45 minutes left, heat the oven to 400°F. Place the carrot chunks, parsnip chunks, and sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat.
  • Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until the edges turn golden and the centers are tender.
  • Remove the brisket from the slow cooker and shred it with two forks. Stir the shredded meat back into the cooking juices along with the remaining barbecue sauce.
  • Plate the brisket with the roasted root vegetables on the side.

Notes

Shred the brisket while it is still hot for the easiest texture. If you prefer a thicker sauce, transfer some of the cooking liquid to a small pan and simmer it down before mixing it back in. Roast the vegetables at the end so they stay firm instead of softening in the slow cooker. Leftovers keep well in the fridge for three days when stored in separate containers for the meat and vegetables.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven