KETO BBQ BEEF BRISKET WITH ROASTED VEGETABLES

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Keto Bbq Beef Brisket With Roasted Vegetables Recipe

A tender, smoky slow-cooked brisket with perfectly seasoned roasted veggies

KEY INFO:
  • Prep Time: 30 minutes
  • Cook Time: 8-10 hours
  • Total Time: 8-10.5 hours
  • Servings: 8-10
  • Calories: 425 per serving
  • Fat: 28g
  • Protein: 35g
  • Carbs: 8g (4g net)
  • Difficulty: Moderate
  • Dietary Tags: Keto, Low-carb, Gluten-free
EQUIPMENT NEEDED:
  • Slow cooker or Dutch oven
  • Mixing bowls
  • Meat thermometer
  • Large baking sheet
  • Tongs
  • Measuring spoons
  • Alternative: Regular oven if no slow cooker available
INGREDIENTS:
For the Brisket:
  • 3.5-4 lb beef brisket
  • 2 cups beef bone broth (480ml)
  • 1/2 cup red wine (120ml, optional – replace with extra broth)
Dry Rub:
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp celery salt
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 tbsp brown sugar substitute
Close-up view of colorful spices being mixed in a rustic wooden bowl with paprika, garlic powder, and herbs scattered against the dark wood under warm, natural lighting

Keto BBQ Sauce:
  • 3 servings sugar-free BBQ sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar-free ketchup
Roasted Vegetables:
  • 2 cups cauliflower florets
  • 2 cups yellow squash, chopped
  • 1.5 cups broccoli florets
  • 1 cup red bell pepper, chopped
  • 1 cup red onion, chopped
  • 1/4 cup olive oil
  • 1.5 tsp Italian seasoning
  • 2 tbsp balsamic vinegar
METHOD:
  1. Combine all dry rub ingredients in a bowl
  2. Pat brisket dry and coat thoroughly with dry rub
    For best results, refrigerate overnight
  3. Heat Dutch oven or large skillet over medium-high heat
  4. Sear brisket for 3-4 minutes on each side until browned
Searing marbled beef brisket in a cast-iron Dutch oven, with visible steam and caramelizing spices, under kitchen lighting.

  1. Transfer to slow cooker, add broth and wine
  2. Cook on low for 8-10 hours until internal temperature reaches 195°F-205°F
Prepared brisket in slow cooker with bone broth and wine, decorated with fresh herbs

  1. For vegetables, preheat oven to 400°F
  2. Toss vegetables with oil and seasonings on baking sheet
  3. Roast for 25-35 minutes, turning halfway
    Look for golden-brown edges and tender-crisp texture
Fresh-cut vegetables including red peppers, purple onions, and green broccoli being tossed with olive oil and herbs on a marble countertop

  1. Rest brisket for 15 minutes before slicing against the grain
CRUCIAL TIPS:
  • Always slice brisket against the grain
  • Don’t lift slow cooker lid during cooking
  • Pat vegetables dry before roasting for better browning
  • Use meat thermometer to ensure proper doneness
STORAGE & SCALING:
Storage:
  • Refrigerate up to 3 days
  • Freeze for up to 3 months
  • Store meat and vegetables separately
Scaling:
  • Recipe halves easily for smaller groups
  • Double vegetables if serving larger crowd
  • Adjust cooking time for larger briskets
COMMON MISTAKES:
  • Slicing with the grain instead of against
  • Opening slow cooker too often
  • Overcrowding vegetable pan
  • Not letting meat rest before slicing
Sliced brisket with mahogany bark and roasted vegetables under soft window light

VARIATIONS:
  • Swap vegetables for seasonal alternatives
  • Use different sugar-free BBQ sauce flavors
  • Add liquid smoke for extra smokiness
  • Try different keto-friendly spice combinations

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