Fructose Free Crockpot Beef Brisket
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Learn more āIngredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- Ā½ cup beef broth
- 2 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the brisket dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the brisket.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the brisket and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on both sides. Transfer the brisket to the slow cooker insert.
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