Slow Cooker

Slow Cooker Brisket Wraps

Sautéed Lemon-Garlic Broccolini


  • 1½ tablespoons fajita seasoning
  • 3½ lb beef brisket, trimmed and cut in half
  • 28 oz can crushed tomatoes
  • ½ cup balsamic vinegar
  • ½ cup raw honey
  • 1 medium onion, sliced
  • ¼ cup arrowroot
  • 2 heads Bibb lettuce, leaves separated


  1. Rub fajita seasoning all over brisket.
  2. Combine tomatoes, vinegar, and honey; pour half of mixture into a 6-quart slow cooker rubbed with olive oil.
  3. Top with brisket, onion, and remaining tomato mixture.
  4. Cover and cook on Low 6 to 7 hours or until tender; remove brisket, and keep warm.
  5. Combine arrowroot and ¼ cup cold water; add to liquid in slow cooker.
  6. Cover and cook on High 30 minutes or until thickened.
  7. Cut brisket into thin slices.
  8. Place sliced brisket and sauce on lettuce leaves; roll up.

Side Dish Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lb broccolini, trimmed
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup organic chicken broth
  • ¼ teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Side Dish Instructions

  1. Heat oil in a large skillet over medium-high heat.
  2. Add broccolini, garlic, and red pepper flakes; sauté 4 minutes.
  3. Add broth.
  4. Cover, reduce heat to medium-low, and cook 6 minutes or until tender.
  5. Stir in lemon rind, lemon juice, salt and pepper.

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