Brisket and a homemade simple, tomato-based sauce is all that’s used for this paleo and whole30 slow cooker recipe.
If this recipe looks similar it’s because I pretty much took my slow cooker holiday brisket recipe and converted the sauce to be healthier, sans the bouillon granules. Removing this and using garlic salt inadvertently makes this recipe both paleo and whole30 compliant.
Brisket is a tough meat which makes it perfect for the low & slow method of the slow cooker. I used 1 1/2 lb. pieces of brisket that I seared in a skillet first in some olive oil. Searing the meat is a recommended but optional step.
Don’t trim the fat off the brisket until after it’s done cooking. The fat cap on the meat keep it from drying while it cooks. Plus, it will be a lot easier to get the fat off afterwards; the meat should be so tender you should be able to scrape the fat cap off with a kitchen knife. You can cook the meat with the fat cap facing up or down. Having made it both ways, I don’t find that it really makes a difference.
The cook time for this might vary. I like my brisket so tender it shreds easily so I like to let it cook for a minimum of 8 hours, usually more like 10. Serve this with slow cooker mashed sweet potatoes and a salad. Same the tomato sauce for later use!
- 3-4 lbs beef brisket
- 2-4 tbsp garlic salt
- 2 tsp extra-virgin olive oil (optional)
- 28 ounces crushed or diced tomatoes
- ½ cup low-sodium beef broth
- ¼ cup dried onion flakes
- ½ tsp parsley
- ¼ tsp onion powder
- ⅛ tsp paprika
- ⅛ tsp pepper
- Lay brisket in the slow cooker. If didn't sear the meat, the season it with the garlic salt now.
- In a medium size, bowl mix together sauce ingredients.
- Pour sauce on top and under the brisket.
- Cook HIGH 4-5 hours or LOW 8-10.
Cut against the grain or shred the meat? That’s up to you.