Easy Slow Cooker Beef Brisket

Here is a fast, easy, and flavorful way to cook brisket. You could use it for tacos or just eat it with some sauteed onions like I did. This recipe makes enough to feed probably 6 people.


  • 3 lbs beef brisket
  • 1 small can of chipotle peppers in adobo sauce
  • 1 onion, peeled and cut into quartered
  • 5 cloves of garlic peeled
  • 2 bay leaves
  • 1 tsp salt
  • juice from 2 limes
  • 1/4 cup apple cider vinegar
  • 1/2 cup of beef stock


  • Place beef brisket in a slow cooker. Place onions, garlic, bay leaves, and chipotle peppers on top of brisket.
  • In a small bowl, mix together left over adobo sauce, lime juice, salt, apple cider vinegar, and beef stock.  Pour mixture on top of brisket.
  • Turn slow cooker to low and cook for at least, 8 hours (I let mine cook for 12 hours while I was at work).
  • Remove brisket from slow cooker and shred with fork while removing the fat.
  • Now add some of the juices to the beef and toss. I only added about 1/2 cup since my husband is not a spicy food fan, but you could add in.
  • Saute some onions if you wish, or wrap in lettuce and top with salsa and guacamole.

Crock Pot Beef Stew

I have to preface this recipe by telling you that this is the best Beef Stew Recipe I have EVER made and I have made a few. I got the idea for this from Cook’s Country Hearty Beef Stew.  I, of course, doctored the recipe to make it paleo, but the preparation ideas are brilliant and it made for an awesome beef stew.  Usually when I make a Paleo beef stew in the crockpot it comes out kind of watery and not tasting like stew should, but this one is pretty amazing.


2-3 lbs grassfed beed chuck roast, cut into 1 1/2” cubes

salt & pepper

3 tbs coconut oil

3 medium onions chopped

1 6 ounce jar of tomato paste, I like to use Eden Organic because they have it in jars instead of cans

2 cups of homemade chicken or beef broth (I have made it with both)

3 tbs of coconut aminos

1 lb carrots, peeled and cut into 1” pieces (I used baby carrots in a bag)

1 lb parsnips, peeled and cut into 1” pieces

8 ounces of white mushrooms cut into 1” pieces

3 celery stocks cut into 1” pieces

2 tsp fresh thyme leaves

2 bay leaves

2 tbs of powered tapioca flour, (Is tapioca paleo? That is up to you to decided. Since I only use it to thicken stews I don’t see why not.)


Dry beef with paper towels, and season with salt and pepper. Heat 1 tbs of coconut oil in a cast iron skillet. Add half of beef and brown for about 3 -4 minutes per side.  Add to crock pot and repeat (if you need to add more oil go ahead but you shouldn’t need too).

Add 1 tbs oil, onions, and salt to the same skillet. Saute for about 6 to 7 minutes. Add tomato paste and cook for about 2 minutes. Add broth and coconut aminos and bring to simmer for about 2-3 minutes. Make sure you get all the good brown bits off the bottom of the skillet. Pour over beef in crock pot. Stir bay leaves and tapioca in with the beef mixture.

Toss carrots, parsnips, celery, mushrooms, and thyme with 1 tbs melted coconut oil. Season with salt and pepper.  Wrap vegetables in a foil packet that will fit into your crock pot on top of the meat.  It should look something like this.

Put vegetable packet on top of meat and then place lid on crock pot.  Cook on high for 6-7 hours or on low for 10-11 hours.

Once done, open vegetable packet carefully (it is hot and steam will escape) and add to beef. Stir everything together and enjoy.

If you don’t like the veggie combo, add whatever you wish.  Potatoes would be good if you consider them paleo.