Cook 11 hours
- 1 Tbsp. paprika
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 1/2 tsp. salt
- 2 cloves garlic, finely chopped
- 3 large onions, thinly sliced
- 1 4-lb. beef brisket, trimmed of surface fat
- 3 lb. sweet potatoes, peeled and cut into 2-inch pieces
2.) Add sweet potatoes and continue to cook until brisket is fork-tender and potatoes are soft but not falling apart, 2 to 3 hours more. Remove meat and sweet potatoes from cooker. Place meat on a cutting board and tent with foil; let stand 10 minutes. Slice meat and skim fat from sauce. Serve with sauce on side.
Per serving: 464 Cal., 9g Fat (3g Sat.), 93mg Chol., 6g Fiber, 52g Pro., 41g Carb., 700mg Sod.
Recipe via All You Magazine