This slow-cooked Tender & Tangy Brisket (AIP/Paleo) is easy to make, and perfect for holiday celebrations. It makes great leftovers, too!

I grew up in Montana, where spring was still quite cold. Our Easter photos were hastily taken outside in the frosty grass. We smiled through chattering teeth just long enough to snap a photo, then hurried inside for the actual egg hunting around the house. (There was once a huge blizzard in May, but we try to forget that year.) For me, the fragrance of some kind of roast filling the house at any time of year is normal, especially for special occasions.
Enter brisket. Spring is a time for various celebrations, and a brisket that is both tender and tangy is just the thing to serve. This recipe gets bonus points for being the kind that looks like you slaved forever in the kitchen, but actually takes only minimal effort. If you add root vegetables to the pan, then youโve got some side dish action going on, too, saving even more time. Like THIS:

Equipment
Choose a baking dish that is juuuuuust large enough to comfortably accommodate your roast, veggies, and liquid. We want all the moisture to go right back into the meat, making it succulent and drool-worthy. I’ve not yet tried this in my pressure cooker, but when I do, I’ll post an edit…
Serving Suggestions
If you are planning this for an Easter or Passover meal, here are some suggestions for side dishes:
- Maple Bacon Brussels Sprouts
- Roasted Balsamic Mushrooms
- Pomegranate Roasted Asparagus
- No-potato Galette
And what about dessert?
Happy spring! And happy celebrating, whatever it is you choose celebrate!
As ALWAYS, I’m wishing you great love, and deep healing.
๐,
Wendi
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Hi Wendi! Looking forward to trying this recipe! How do I adjust the time for a 4.5 pound brisket? Thx!
Hi, Christel! Well, that is a very good question. I haven’t tried it with that big of a brisket, so I’ll have to guess at my answer. I’d probably give it another hour. That said, oven temps vary. Start checking your brisket at about the 3.5 hour mark. Keep checking until it is fork tender. Make sure to leave not much air space in your pan. If you think of it, please report back, in case someone else has your same question, ok? Thanks for writing! ๐
Would the ingredients amounts be the same in a crockpot on low?
Hi, Susan! I donโt recommend cooking this brisket in a crockpot, based on its size and shape. I havenโt tried it in the crockpot, and since itโs an expensive cut of meat, I want to be sure Iโm telling you the right thing! If you do try it, please let me (and others) know. Best of luck to you! ๐