Gluten Free Smoky Brisket with Baked Sweet Potatoes
I love layered dinners such as this one. If you prefer not to use aluminum foil, you can make packets out of parchment paper – it’ll work the same way. The leftover meat makes amazing sandwiches the next day!
Gluten Free Smoky Brisket with Baked Sweet Potatoes
Servings: 8 people
Calories: 411kcal
Ingredients
- 1 4-pound beef brisket butterflied lengthwise
- 1 teaspoon celery seed
- 1 tablespoon garlic powder
- 2 teaspoons kosher or fine sea salt
- ¼ cup liquid smoke
- 4 large sweet potatoes washed and halved
Instructions
- Use a 6-quart slow cooker. Spread a length of aluminum foil onto the counter. Place the butterflied meat in the middle of the foil. Sprinkle with celery seed, garlic powder, and salt, and pour liquid smoke onto the middle of the meat. Fold the meat together, and gather the edges of the foil to create a tight packet. Place into the slow cooker.
- Wrap each of the sweet potato halves in foil and nestle each packet around the roast. Do not add water. Cover and cook on low for 8 hours. Carefully remove the packets from the pot and open away from yourself, as the steam will be hot.
Nutrition
Nutrition Facts
Gluten Free Smoky Brisket with Baked Sweet Potatoes
Amount Per Serving
Calories 411
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 140mg47%
Sodium 813mg34%
Potassium 979mg28%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 48g96%
Vitamin A 9220IU184%
Vitamin C 1.6mg2%
Calcium 35mg4%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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