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Brisket with Root Vegetables

Photo: Hector Sanchez; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 8 hrs
Yield Serves: 6
For slow-cooked comfort, Brisket with Root Vegetables delivers every time. Put this one-dish meal in the slow cooker in the morning and dinner is ready and waiting 8 hours later!


  • 1 medium sweet potato, peeled, cut into 2-inch pieces
  • 1 medium turnip, peeled, cut into 2-inch pieces
  • 2 carrots, peeled, cut into 2-inch pieces
  • 2 parsnips, peeled, cut into 2-inch pieces
  • 1 3- to 4-lb. beef brisket
  • Salt and pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 cup low-sodium beef broth
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 486
  • fat 20 g
  • satfat 7 g
  • protein 57 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 164 mg
  • sodium 525 mg

How to Make It

  1. Arrange sweet potato, turnip, carrots and parsnips in a slow cooker. Rub brisket with salt, pepper, onion powder and garlic powder. Place brisket on top of vegetables. Pour broth into cooker. Cover and cook on low until beef is tender, 6 to 8 hours.

  2. Remove brisket to a cutting board and let stand 10 minutes. Skim fat from pan juices. Slice brisket. Place meat on a plate with vegetables, spoon pan juices over, sprinkle with parsley and serve.