Oven Roasted Beef Brisket cooked low and slow in the oven until super tender. The brisket is cooked in red wine, vegetables, and beef stock. It turns out so tender!! A perfect make ahead Sunday dinner.
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Slow Roasted Beef Brisket
Beef Brisket is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. As an added bonus everything gets cooked in one pan making for an easy clean up. This slow roasted beef brisket comes out tender, juicy and melts in your mouth. I start by searing the outside of the brisket over high heat to get a nice crust and caramelization on the meat. This adds so much flavor and is an important step. I roast my brisket with a mixture of carrots, celery, and onion. I also added a couple of garlic cloves for flavor. As for liquid I used beef broth, red wine and a touch of Worcestershire sauce.
The beef brisket gets roasted in the oven on low heat for 3-4 hours or until tender. I I like to baste my beef brisket every 30 minutes to an hour to keep the meat juicy and tender.
This beef brisket recipe makes enough for four people with a little left over. I love serving leftovers the next day on a roll with melted Swiss cheese and au jus. It is amazing!
How to Cook the most tender Beef Brisket
- Season beef: Season the brisket with salt and pepper.
- Sear beef: Add 1/2 tablespoon oil to a cast iron skillet. Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Caramelize vegetables: Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender. Add garlic and cook for one minute.
- Roast: Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Rest: Take out of the oven and let rest for at least 30 minutes.
- Slice or shred: Brisket against the grain. This is super important for super tender slices of beef.
- Serve: Brisket with drippings from the pan or homemade gravy.
- Store: Leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Reheat: Brisket in the oven covered in foil at 325 degrees for 45 minutes to an hour or until heated through.
Tips for Tender Slow Roasted Beef Brisket
- After your brisket comes out of the oven let it rest for about 30 minutes before slicing into it. This helps the brisket retain the moisture and keeps the meat juicy.
- Feel free to substitute the vegetables for what you have on hand. Any other root vegetable would work great!
- I like to leave the excess fat on the brisket. It helps the brisket to stay moist while cooking.
- Make sure to cut the beef against the grain. This results in a more tender cut of meat.
Can this be made in the slow cooker?
Yes! This is a great meal to make in the slow cooker. Simply sear the brisket as directed and add it to the slow cooker along with the vegetables, wine, stock, bay leaf and seasonings. Cook on low for 8 hours or until tender.
What cut of meat should I use?
The cut of brisket I used was a leaner cut known as “first cut” or “flat cut”. It is a thinner slice of brisket with less fat. It’s the perfect cut of meat for roasting and slicing.
What to serve with Beef Brisket
- Egg Noodles
- Mashed Potatoes
- Scalloped Potatoes
- The BEST Cornbread
- Baked Macaroni and Cheese
- Roasted Garlic Brussels Sprouts
- Honey Roasted Carrots
- The BEST Green Bean Casserole
- Easy Bacon Cheddar Biscuits
- Slow Cooker Balsamic Brussels Sprouts
Here are more Beef Recipes to enjoy!
- Easy Beef Stew
- Sesame Beef
- Mongolian Beef
- Tender Beef Stew
- Slow Cooker Broccoli Beef
- Swedish Meatballs
Slow Roasted Beef Brisket
Ingredients
- 2 pounds beef brisket, “first cut” or “flat cut”
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil, divided
- 2 medium carrots, medium dice
- 2 stalks celery, medium dice
- 1 small onion, medium dice
- 3 garlic cloves, minced
- 1 1/2 cups beef stock
- 3 tablespoons red wine
- 1 tablespoon Worcestershire sauce
- 2 whole bay leaves
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
- Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
- Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
- Serve with some of the pan drippings if desired!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Juan Garcia
Thanks for the recipe. Hope you have a recipe for thanks giving day like ham. Thanks Kelley
Kelley
Hi Juan! Thank you for the comment. I am currently working on some Thanksgiving recipes and will try to include ham!
Thanks!
Kelley
Travis
I want smoke or make a beef ham, what cut of beef do recommend using? No pork.
Tina Ferguson-Riffe
Are you wanting to make a pastrami? That is a brined brisket that is smoked and then braised after smoking.
Rose G
This was delicious!. I don’t like beef stock (unless I make it myself) so I used water. The flavor was as strong as I like it.
Kelley
So glad to hear you liked it Rose!
Mary
Hi there, just wondering, do you cover the brisket when you put it in the oven?
Kelley
Hi Mary yes you should cover it.
Thanks!
Kelley
Jon
Hello Miss Kelley,
You make this sound so tasty I’m going to try it for the first time tomorrow. But my brisket came down from Scotland and is neatly rolled into a 2lb log . If I cook it that way do you think it will be equally as successful? Or perhaps I should follow your example and undo the roll and roast it flat?
Kelley
Hi Jon,
I would unroll the log. My fear would be it won’t cook all the way through if it is rolled up. Hope this helps and I hope you enjoy the recipe!
Thanks!
Kelley
Jill
Hi Kelley,
I am excited to try this recipe but it is my first time cooking brisket and I have a couple questions. When you write Cast Iron Skillet, could I use a Cast Iron Dutch Oven? Also, I’m assuming that after you remove the skillet from heat you then place the brisket back in, cover and then cook it all in the oven? Sorry for all the questions, I just want to make sure I do this correctly.
Thanks!!
Kelley
Hi Jill!
That’s not a problem! Yes you can definitely use a cast iron dutch oven (I used a skillet because that is all I had at the time). And Yes you remove the skillet from heat and place the brisket back in the pan and cover tightly with lid. Hope this helps. Feel free to ask any more questions if they come up.
Thanks!
Kelley
Ellyn
Looks like Mom’s pot roast when we were kids. I don’t have cast iron, so can I use a cast aluminum saute pan and cover it in the oven?
Thanks,
Ellyn
Kelley
Hi Ellyn,
Yes you can as long as it is oven safe and is large enough to hold the liquid, veggies and meat!
Thanks,
Kelley
Sandi Satterthwaite
Do you roast fatty side up?
Kelley
Yes! Fatty side up!
Thanks,
Kelley
Louise Curtis
Hi,
I’m literally cooking this recipe right now and have a quick question – do you leave the oven on super high for the whole 3-4 hours? (You’ve said 300 Celsius but my oven only reaches 250)
Thanks,
Louise
Kelley
Hi Louise,
The oven should be at 300 degrees Fahrenheit for the duration of cooking. This is a very low temperature. Do this answer your question?
Thanks,
Kelley
Louise Curtis
That makes much more sense! Sorry, English ovens/ recipes are in celsius and I just assumed you pre-heated on high then turned it down before cooking.
Many thanks for the quick response.
Louise
Shell
came here to say just this, Aussie here, I assumed 300 C not 300 F… bugger!
Perhaps you can note the unit of measurement in the instructions?
Nathan
Yeah, thats a huge difference, sorry for the confusion!
Nathan
@chefsavvy
Victoria
Hello, I want to cook this tonight and I’m not very familiar with basting. Does the liquid go in the roasting dish with the brisket while it’s cooking pouring it over meat every 30 mins? Or do I leave it out and just pour it over every 30 mins? And can I put other roast veggies in the same dish? This obviously wouldn’t work if I had the liquid in. Thanks
Kelley
Hi Victoria,
You leave the liquid in the pan and use a Baster to pour the liquid back over the meat. You are more than welcome to add in other veggies. I would just be careful that they don’t cook too much. There should be room for liquids and veggies if you use a large cast iron pot.
Hope this helps! Thanks!
Kelley
Dolores Ugalde
Hi!! I’m from Mexico and I love to cook, I cook this recipe incluiding the asparagus and all was delicious, my family love it,thanks soo much for the recipe.
Kelley
Hi Dolores!
I am so happy to hear that you loved the brisket!
Thank you!
Kelley
Jay
This recipe looks delicious and I plan to try it but the picture thats shown has the mean cut with the grain. I always was taught to let the meat rest and cut against the grain. Just sayin.