A quick sear and a long, slow braise transform lean brisket into a fork-tender centerpiece. Root vegetables hold their shape beautifully over the long cook time, and the tangy-sweet tomato sauce ties everything together.

 Active time: 30 minutes | Total time: 7 hours, 45 min

Slow Cooker Braised Brisket with Root Vegetables

Ingredients

• 1 large sweet onion
• 3 large celery stalks, coarsely chopped
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 lb (907g) lean, flat-cut beef brisket, trimmed
• 1 tbsp canola oil
• 1/2 cup (118g) unsalted beef stock
• 1 1/2 cups (383g) canned tomato puree
• 1/4 cup (50g) brown sugar, packed
• 1/4 cup (60g) apple cider vinegar
• 1 1/2 lb (680g) baby Yukon gold potatoes
• 1 lb (454g) turnips, peeled and cut into large wedges
• 4 large carrots, peeled and cut into 2-inch pieces

Directions

Cut the onion in half vertically (from root to stem end); cut each half vertically into thick slices. Arrange the onion and celery in the bottom of a slow cooker.

In a small bowl, combine 3/4 tsp of the salt, 1/2 tsp of the pepper, cumin, and garlic powder. Sprinkle the spice mixture evenly over both sides of the brisket.

Heat the oil in a large skillet over medium-high heat. Add the brisket and cook until well browned, about 4–5 minutes per side. Place the brisket on top of the onion and celery in the slow cooker. Add the beef stock to the skillet, scraping the pan with a wooden spoon to loosen any browned bits. Pour over the brisket.

In a medium bowl, combine the tomato puree, brown sugar, vinegar, and the remaining 3/4 tsp salt and 1/2 tsp pepper. Pour the mixture over the brisket. Add the potatoes, turnip wedges, and carrot pieces to the slow cooker.

Cover and cook on low until the brisket and vegetables are tender, about 7 hours (or on high for 4-5 hours).

Transfer the brisket to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Slice the brisket against the grain and arrange on a platter. Spoon the vegetables and sauce over the top and serve.

 Serves: 8 | Serving Size: 3 oz brisket and about 1 1/4 cups vegetables

Nutrition (per serving): Calories: 504; Total Fat: 23g; Saturated Fat: 8g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 120mg; Sodium: 353mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 17g; Protein: 37g

Nutrition Bonus: Potassium: 585mg; Iron: 23%; Vitamin A: 18%; Vitamin C: 25%; Calcium: 10%

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