Now that summer is almost over, it is time to get back into the swing of things. One of the things that I really enjoy about the fall and winter months is the number of crockpot recipes that I create. I really like to experiment with various types of foods and flavors to make unique dishes for my family.
I have made many crockpot meals from Low Carb Crockpot Hot Wings to St. Patrick’s Day Crockpot Corned Beef and Cabbage. In fact, the crockpot was my go-to tool for all the Paleo recipes that helped me get healthy earlier in the year. So, it is only fitting that I get back to my “crockpottin”.
I have come up with this recipe in an attempt to get my diet back to a more whole food approach. This recipe is for a crockpot beef brisket. What is great about this recipe is that it can be served in a multitude of ways. This brisket can be served as a roast with vegetables or salad on the side, or as a sandwich.
Crockpot Beef Brisket
Ingredients
- 3 lb. Beef Brisket
- 1 Sweet Onions Sliced
- 2 cups Organic Natural Beef Stock
- 1 1/2 tsp Minced Garlic
- Salt and Pepper to Taste
Instructions
- Place all ingredients into crockpot.
- Cover
Notes
Place all ingredients into a heavy duty freezer bag. Freeze.
Take the meal out of the freezer the night before and defrost in refrigerator.
Place in a Crockpot on high for 4 hours or low for 6 hours.
