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.
Char
Just made this and it was delicious! I used a large Dutch oven so I had room to add some quartered potatoes which came out flavorful as well.
Kelley
So glad you liked it Char!!
Heather Lampman
I’ve been looking for a great moist brisket recipe. Thank you! I think this is it!
I’m sorry. but I noticed that you sliced your brisket with the grain. It’s much better if you slice it across the grain.
(Easiest if it’s sliced about 1 hour before it’s done, and then carefully placed back in the pot to finish)
Again; GREAT recipe, but I just couldn’t let it go.
Carroll Swager
Hi! We made this & did not see to cover so part of our brisket came out a bit dry but overall very good. Not fork tender either. A few good comments to know for next time. Very good for our first attempt at brisket! Very easy and we emulsified the veggies & made a great gravy to go with the meat.
Kelley
Hi Carroll,
Thank you so much for trying this recipe. I am so glad you liked it! I realized the step to cover the brisket is not in the directions. I am so sorry about that. I have revised the recipe.
Thank you,
Kelley
Louise
Hi Kelley
When you leave it to rest for 30 minutes, do you take it out of the pan, or leave it in with the liquid and the veggies?
Thanks
Louise
Kelley
Hi Louise!
You will want to take the brisket out of the liquid and allow to rest on a cutting board or plate. If we left it in the pan it would still continue to cook. Let the brisket rest for 30 minutes and shred or cut and add back to the pan to serve.
I hope you enjoy!
Thank you,
Kelley
Anna
How exactly do you place everything in the pan? Do you wrap the meat in foil?
Kelley
Hi Anna,
You want to put the meat in the oven safe pot or pan you have that the meat was browned in and taken out of along with the veggies. You do not need to wrap the meat in foil. The meat and veggies will be placed together in the pot when you place it in the oven. You will need to cover it before you put it in the oven so if you do not have a lid to your pot or pan you can place foil over the pot not just the meat. Does this make sense? I hope this helps. Let me know if you need more clarification!
Thank you,
Kelley
Carolyn
Thank you for the recipe I’m cooking for a large family. My brisket is 8 lbs. How long do I cook it at 300 and how much liquid should I add?
Kelley
Hi Carolyn,
I would say it should take between 8-10 hours. (About an hour per pound of meat). I think it might be a good idea for you to double everything to go along with the large cut of meat. So do 3 cups stock, 6 tablespoons wine, 4 carrots, etc.
I hope you and your family enjoy! Happy Holidays!
Kelley
Jessika
Do I need to double anything else in the recipe if I want to make a 4lb brisket?
Kelley
Hi Jessika!
I would double everything in the recipe in that case to accommodate to the larger piece of meat. We want to make sure you have enough liquid as well so doubling everything including the liquid is a good idea. Also just a fyi the larger brisket will take a bit longer. About an additional hour per pound. I hope you enjoy!
Thank you & Happy Holidays!
Kelley
Julio Munoz
Great recipe ! Full of flavor!
Kelley
Thank you so much Julio!
Jess
How would you adapt this for a slow cooker?
Kelley
Hi Jess,
I have never tried making this before in a slow cooker. However you should be able to cook the meat in a slow cooker on low for about 6-8 hours. I would still sear the meat before placing in the slow cooker just until browned on the outside. You can still add the sauce and the veggies to the slow cooker.
Let me know how you make out!
Thanks!
Kelley
Mary Beth
I have a small cast iron skillet to brown a 2-3 lb brisket. I am considering transferring it to an oven bag in a roasting pan (with vegetables and sauce) and slow cook at 300. How does this sound? How long do you expect it will take to cook?
Kelley
Hi Mary Beth,
I have not tried it with an oven bag so it’s really hard to say. I would try following the same cooking time in the instructions and try checking it about 2-3 hours in.
I hope this helps. Thank you!
Kelley