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Week of 9/11/23

Slow Cooker (or not) Dry Rubbed Brisket
with roasted sweet potatoes and green beans

Active: 25 Total: 520
Original GF Paleo Vegetarian
Slow Cooker (or not) Dry Rubbed Brisket

Barbecue-style brisket is a southern favorite, usually cooked for many hours in an outdoor smoker. We're bringing you a kitchen-friendly version to enjoy any time you need a hands-off meal.
Smarts #1: The secret to tender brisket is cooking it low and slow. Because this one can't be rushed, we recommend making it ahead of time regardless of which method you choose.
Smarts #2: Briskets can be quite large. If you are cooking for a smaller household (or simply can't find brisket), a smaller chuck roast makes a good substitute. It won't slice like brisket, but it will still be delicious.
Cooking Methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method.

Tags
Make Ahead, Slow Cooker, Freezer Friendly, Dependent Meal Pairs
Proteins
Beef, non-ground
Cuisines
American - Southern
Save recipe
49

Ingredients

Metric
Servings:
4
Dry Rubbed Brisket (for 2 nights):
  • Paprika, smoked - 2 tsp
  • Chili powder - 2 tsp
  • Garlic powder - 2 tsp
  • Salt - 2 tsp
  • Oregano, dried - 1 tsp
  • Onion powder - 1 tsp
  • Black pepper - 1 tsp
  • Barbecue sauce, paleo-friendly - 1/2 cup
  • Stock, any type - 1/2 cup
  • Beef brisket (enough for 2 nights) - 3 lbs (sub chuck roast)
  • Foil (opt) - for roasting
  • Oil, cooking (opt) - 1 Tbsp
Roasted Sweet Potatoes and Green Beans:
  • Sweet potatoes - 1 lb , peeled and cut into 1" / 2.5 cm cubes
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Choose Cooking Method

Prep

  1. Sweet potatoes / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make dry rub - Combine smoked paprika, chili powder, garlic powder, salt, oregano, onion powder, and black pepper. (Can be done up to 5 days ahead)

  3. Slow cook brisket - Combine barbecue sauce and stock in the bowl of a slow cooker. Season brisket on all sides with dry rub and tenderize with a fork. Place brisket in the slow cooker (if your brisket has a fat layer on one side, place that side up) and cook until brisket is tender and slices easily, 6 to 8 hours on low (you can also cook it on high for 3 to 5 hours, but low and slow will yield better results). (Can be done up to 5 days ahead)

  4. Optional step (if you’d like your brisket to have a browned, slightly crispy exterior) - Heat the oven’s broiler. When brisket is finished cooking, transfer it to a sheet pan lined with foil and drizzle with cooking oil (portion for brisket). Broil brisket until top begins to brown and caramelize, 4 to 5 minutes. Watch it closely to prevent burning.

  5. If prepping right before serving, cover brisket loosely with foil and allow it to rest while the vegetables roast. If prepping in advance, allow the brisket to cool and store, unsliced, in the refrigerator.

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Make

  1. Heat oven to 425 F / 218 C degrees and set out a baking sheet (use two baking sheets if all the vegetables won’t fit comfortably on one.)

  2. Toss sweet potatoes with first portion of cooking oil (portion for vegetables) and season with some salt and pepper. Spread sweet potatoes out on one half of a baking sheet. Transfer to heated oven and roast for 10 minutes to start them cooking.

  3. Toss green beans with second portion of cooking oil (portion for vegetables) and season with some salt and pepper. 

  4. Give the sweet potatoes a stir. Add green beans to the baking sheet with the sweet potatoes and continue roasting both until sweet potatoes and green beans are tender and turning golden, 8 to 10 minutes more.

  5. Slice brisket into ½” / 1.3 cm slices. Reserve half of the brisket for Wednesday's meal. If brisket was made ahead, cover, and reheat gently until warm.

  6. Serve brisket slices with sweet potatoes and green beans on the side, along with some extra barbecue sauce for topping the brisket. Feel free to pile brisket and sauce on top of the sweet potatoes, if you prefer. Enjoy!

Prep

  1. Sweet potatoes / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make dry rub - Combine smoked paprika, chili powder, garlic powder, salt, oregano, onion powder, and black pepper. (Can be done up to 5 days ahead)

  3. Cook brisket - Heat oven to 250 F / 120 C degrees. Combine barbecue sauce and stock in a large Dutch oven or roasting pan. Season brisket on all sides with dry rub and tenderize with a fork. Place brisket in the pan (if your brisket has a fat layer on one side, place that side up) and cover with a lid or cover tightly with foil. Roast until brisket is tender and slices easily, 3 to 5 hours depending on the size and thickness of your brisket. (Can be done up to 5 days ahead)

  4. Optional step (if you’d like your brisket to have a browned, slightly crispy exterior) - Heat the oven’s broiler. When brisket is finished cooking, transfer it to a sheet pan lined with foil and drizzle with cooking oil (portion for brisket). Broil brisket until top begins to brown and caramelize, 4 to 5 minutes. Watch it closely to prevent burning.

  5. If prepping right before serving, cover brisket loosely with foil and allow it to rest while the vegetables roast. If prepping in advance, allow the brisket to cool and store, unsliced, in the refrigerator.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

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Learn More

Make

  1. Heat oven to 425 F / 218 C degrees and set out a baking sheet (use two baking sheets if all the vegetables won’t fit comfortably on one.)

  2. Toss sweet potatoes with first portion of cooking oil (portion for vegetables) and season with some salt and pepper. Spread sweet potatoes out on one half of a baking sheet. Transfer to heated oven and roast for 10 minutes to start them cooking.

  3. Toss green beans with second portion of cooking oil (portion for vegetables) and season with some salt and pepper. 

  4. Give the sweet potatoes a stir. Add green beans to the baking sheet with the sweet potatoes and continue roasting both until sweet potatoes and green beans are tender and turning golden, 8 to 10 minutes more.

  5. Slice brisket into ½” / 1.3 cm slices. Reserve half of the brisket for Wednesday's meal. If brisket was made ahead, cover, and reheat gently until warm.

  6. Serve brisket slices with sweet potatoes and green beans on the side, along with some extra barbecue sauce for topping the brisket. Feel free to pile brisket and sauce on top of the sweet potatoes, if you prefer. Enjoy!

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