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Slow-Cooker Beef Brisket: Easy Paleo Recipe

Paleo brisket slow-cooker recipe

  • Author: Lea Valle


  • 3 1/2 to 4 1/2 lb grass-fed beef brisket
  • 1 medium onion, diced
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 2 bell peppers, sliced
  • 1 hot pepper, diced (optional)
  • 1 tablespoon salt (Kosher, sea salt, celtic sea salt)
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1 28 ounce can organic diced tomatoes or fresh tomatoes, diced


  1. If you are using conventional beef (i.e. not grass-fed) trim the excess fat from the brisket and place it in the slow-cooker.
  2. Add the diced onions, garlic, sliced bell peppers, hot pepper (if using), salt, black pepper and red pepper flakes.
  3. Pour on the canned, diced tomatoes or your diced fresh tomatoes.
  4. Cover and cook on low for 6-8 hours. (flexible)
  5. Check seasonings and add more salt/pepper if needed, to taste.
  6. Remove brisket from the slow-cooker and let it rest a few minutes. Slice and serve with some of the strained veggies and sauce. (It’s pretty “soupy” with all the juice from the tomatoes)