Slow Roasted Beef Brisket

Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.

Slow Roasted Beef Brisket |

Beef Brisket is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. Brisket needs to be cooked low and slow. With little preparation you can have a hearty dinner with little effort. Sear the meat and vegetables, throw them in the oven with some liquid and let the meat roast in the oven for hours. How easy is that?

This brisket makes enough for four people with a little left over. I like to serve my brisket with mashed potatoes and a side of my Roasted Garlic Asparagus.

This slow roasted beef brisket comes out tender and melts in your mouth.  I serve leftovers the next day on a roll with melted Swiss cheese and au jus. It is amazing!

As an added bonus everything gets cooked in one pan making for an easy clean up.

Oven Roasted Beef Brisket |

I roasted my brisket with a mixture of carrots, celery, and onion. I also added a couple of garlic cloves for flavor.

As a liquid for the brisket I used beef broth, red wine and a touch of Worcesteshire sauce. I like to baste my beef brisket every 30 minutes to an hour. If you do not have a baster go ahead and use a spoon to baste the brisket.

Beef brisket can be cooked many ways. Smoked and slathered with barbecue sauce, low and slow in a crock pot, or seared and roasted in the oven. Either way the end result is always amazing.

This beef brisket takes about 3-4 hours to cook. After your brisket comes out of the oven let it rest for about 30 minutes. If you cut into the brisket too early you will see the juices come out of the brisket and onto your cutting board. Allowing the brisket to rest after cooking helps retain the liquid and keeps your brisket moist.

This Slow Roasted Beef Brisket works great for leftovers. Make extra and save for the week ahead. This brisket can be used for sandwiches or even nachos. It tastes even better the next day.

Easy Beef Brisket |

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.

Brisket comes from the breast of the cow and is known for being a tough cut of meat if not cooked correctly. Because of it’s large amount of connective tissue this cut of meat needs to be cooked low and slow to break down the tissue.

I like to leave the excess fat on the brisket. It will help the brisket to stay moist while cooking.


Make this Slow Roasted Beef Brisket for your next Sunday dinner. I know you and your family will enjoy it!

Slow Roasted Beef Brisket

4.23 from 9 votes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.


  • 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


  1. Preheat oven to 300 degrees.
  2. Season the brisket with salt and pepper.
  3. Add 1/2 tablespoon oil to a cast iron skillet.
  4. 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.
  5. Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.
  6. Add garlic and cook for one minute.
  7. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
  8. Take off the heat and add in the bay leaves and season with pepper.
  9. 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.
  10. Take out of the oven and let rest for at least 30 minutes.
  11. Cut or shred and serve immediately. Enjoy!

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Slow Roasted Beef Brisket
Amount Per Serving
Calories 434 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 140mg47%
Sodium 569mg25%
Potassium 1109mg32%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 49g98%
Vitamin A 5095IU102%
Vitamin C 5.1mg6%
Calcium 44mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Slow Roasted Beef Brisket


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Comments - page 1/8

  • Juan Garcia

    Thanks for the recipe. Hope you have a recipe for thanks giving day like ham. Thanks Kelley

  • Hi Juan! Thank you for the comment. I am currently working on some Thanksgiving recipes and will try to include ham!



  • 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.

  • Mary

    Hi there, just wondering, do you cover the brisket when you put it in the oven?

  • 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?

  • 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!



  • 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.

  • 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.