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Perfect Slow Cooker Pomegranate Braised Brisket Recipe with Root Vegetables for Easy Homemade Dinner

slow cooker pomegranate braised brisket - featured image
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A cozy, slow-cooked brisket braised in a tangy pomegranate sauce with root vegetables, perfect for comforting dinners with minimal fuss.

Ingredients

Scale
  • 3 to 4 pounds chuck or flat cut beef brisket, trimmed but with some fat left
  • 2 cups (16 fl oz) 100% pure pomegranate juice
  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 4 medium potatoes (Yukon Gold or Russet), peeled and quartered
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 small shallots, sliced
  • 1 cup (8 fl oz) beef broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Pat the brisket dry with paper towels and season generously with salt, pepper, and ground cumin on all sides. Peel and chop the carrots, parsnips, and potatoes into roughly 2-inch chunks. Slice the onion and shallots thinly, mince the garlic.
  2. Heat olive oil in a large skillet or cast iron pan over medium-high heat. Sear the brisket on each side until deeply browned, about 4 minutes per side. Remove and set aside.
  3. In the same pan, sauté onions, shallots, and garlic until softened and fragrant, about 3-5 minutes, scraping up browned bits.
  4. Stir in tomato paste and cook for 1 minute. Pour in pomegranate juice and beef broth, scraping the bottom to loosen caramelized bits. Simmer gently for 2-3 minutes.
  5. Place chopped root vegetables at the bottom of the slow cooker. Lay the seared brisket on top. Pour the pomegranate and broth mixture over everything. Add rosemary, thyme, bay leaves, and a pinch of salt and pepper.
  6. Cover and cook on low for 8 hours or on high for 4-5 hours until brisket is fork-tender and vegetables are soft.
  7. Remove brisket and vegetables to a serving platter. Discard herb sprigs and bay leaves. Stir balsamic vinegar into the braising liquid and spoon sauce over meat and vegetables. Adjust seasoning if needed.
  8. Let the brisket rest for 10 minutes before slicing against the grain. Arrange vegetables around the brisket, drizzle with sauce, and serve.

Notes

If the sauce is too thin, simmer it uncovered on medium heat until reduced to desired thickness. Always rest the brisket before slicing to keep it juicy. For gluten-free, verify beef broth and tomato paste labels. Can substitute parsnips with turnips. Fresh pomegranate juice can be used but adjust quantity to taste. Leftovers store well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, brisket, pomegranate, braised, root vegetables, easy dinner, comfort food, slow cooked, hearty meal

Find it online: https://ovenmila.com/perfect-slow-cooker-pomegranate-braised-brisket-recipe-with-root-vegetables-for-easy-homemade-dinner/