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Slow Cooker Grass-fed Beef Brisket with Root Vegetables Recipe

Grassfed Brisket

Are you ready for a treat? September 2018 Featured Chef, Carrie Forrest, shares this amazing slow cooker grassfed brisket recipe. Add this assortment of roasted root veggies to the mix and you’ve got yourself a guaranteed winner the whole family will enjoy.

Recipe Author: Carrie Forrest/Clean Eating Kitchen

USWM Shopping List: Grassfed Brisket, Beef Bone Broth

 

Grassfed Brisket

PHOTO CREDIT: Carrie Forrest/Clean Eating Kitchen

 

INGREDIENTS

  • 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, beef bone broth
  • 2 teaspoons Primal Palate Meat & Potatoes Seasoning
  • 1 bunch Italian parsley (optional, for topping)

 

INSTRUCTIONS FOR GRASS-FED BEEF BRISKET WITH ROOT VEGETABLES

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

Carrie ForrestMEET THE CHEF

Carrie Forrest is the creator of the blog, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and resources. Carrie is also the host of the Clean Eating for Women podcast, featuring interviews with health experts and influencers, along with stories from her own health journey. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and cancer.

Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing. Find Carrie online at her website, www.cleaneatingkitchen.com, or on Instagram and Facebook @cleaneatingcarrie.