Brisket Wiith Sweet Potatoes Crock Pot
Fall in love with the ultimate comfort food: Brisket with Sweet Potatoes in the Crock Pot! This slow-cooked masterpiece combines tender, juicy beef brisket with melt-in-your-mouth sweet potatoes, all infused with a medley of warm spices like smoked paprika, cumin, and cinnamon. Perfectly balanced with the subtle sweetness of brown sugar and the earthiness of fresh thyme, this dish is both hearty and deeply flavorful. After just 20 minutes of prep, your crock pot does all the work, transforming simple ingredients like onion, garlic, and beef broth into a rich, aromatic sauce. Ideal for cozy family dinners or a make-ahead meal, this one-pot wonder serves up pure comfort in every bite. Serve it hot, drizzled with the luscious cooking juices, for a meal that’s as satisfying as it is effortless.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1.5 cups beef broth
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 sprigs fresh thyme
- 1 bay leaf
Instructions
Season the brisket with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4 minutes per side. Transfer the brisket to the crock pot.
Peel and cut the sweet potatoes into large chunks (approximately 2-inch pieces) and set aside.
Slice the onion into thin strips and mince the garlic cloves.
In the same skillet, reduce heat to medium and sauté the onions until soft, about 5 minutes. Add the garlic and cook for another minute. Transfer the onion and garlic mixture to the crock pot, spreading it around the brisket.
In a bowl, whisk together the beef broth, brown sugar, smoked paprika, ground cumin, ground cinnamon, and the remaining 1 teaspoon of kosher salt and 1/2 teaspoon black pepper.
Pour the broth mixture over the brisket in the crock pot.
Add the sweet potatoes around and on top of the brisket. Tuck in the thyme sprigs and bay leaf.
Cover the crock pot and cook on low for 8 hours, or until the brisket is fork-tender and the sweet potatoes are soft.
Carefully remove the brisket from the crock pot and let it rest for 10 minutes before slicing.
Serve the sliced brisket with sweet potatoes, drizzled with the cooking juices from the crock pot. Optionally, garnish with fresh thyme leaves.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 7958 mg | 346% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 50.9 g | ||
| Protein | 416.7 g | 833% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 464 mg | 36% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 4624 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
