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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds beef brisket
  • 1 cup barbecue sauce
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the brisket on all sides with the smoked paprika, salt, and black pepper.
  • Place the brisket in the slow cooker and pour the barbecue sauce over the top.
  • In a bowl, toss the carrots, parsnips, sweet potatoes, and onion with the olive oil and minced garlic.
  • Arrange the vegetables around the brisket in the slow cooker.
  • Cover and cook on low for 8 hours until the brisket is fork-tender.
  • Remove the brisket, let it rest for 10 minutes, then slice or shred it.
  • Serve the meat with the vegetables and any sauce from the pot.

Notes

For the best texture, cut the root vegetables into similar-sized chunks so they finish cooking at the same time. Leftovers reheat well in a skillet with a splash of water to loosen the sauce. If you prefer a thicker sauce, remove the lid for the last hour of cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife