Brisket With Root Vegetables

Name: Brisket With Root Vegetables
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

Directions

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.