Slow Roasted Beef Brisket

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. A perfect make ahead Sunday dinner.

Slow Roasted Beef Brisket | chefsavvy.com

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 Beef Brisket

  • Sear beef: 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.
  • 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.
  • Serve: Cut or shred and serve immediately. Enjoy!
  • 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.

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.

Oven Roasted Beef Brisket | chefsavvy.com

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 to serve with Beef Brisket

Easy Beef Brisket | chefsavvy.com

Here are more Beef Recipes to enjoy!

Slow Roasted Beef Brisket

4.1 from 10 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.

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.
  • 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.
  • 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. Enjoy!
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

Originally published Sep 29, 2014

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Comments - page 2/8

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

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