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.
DJanis R
Oh no. I poured the entire bottle of burgundy cooking wine in the pan with the bf broth. It’s a 12 lb brisket. Will it be ok?…
Kelley
Hi Djanis,
I would try adding maybe a bit more broth (if your pan will allow) or dumping some of the liquid out and adding more beef broth.
I hope this helps!
Thanks,
Kelley
megs
i have just cooked a brisket as per your receipe – I want it for tomorrows nights dinner, hints on storing and reheating. By the way it is amazing – thanks for the receipe.
Kelley
Hi Meg!
I am so glad you enjoyed it! I would store the brisket in a shallow airtight container. To reheat I would suggest placing it in the oven with the juices until it reaches 165. (I would try 350 for 30 minutes). Also it is easier to slice the brisket when it is cold so I would recommend slicing it before you reheat it in the oven. Hope this helps!
Thank you!
Kelley
megs
YUM!!!
Janet Whitson
I had an 8 lb. brisket, so searing it in a cast iron skillet was not feasible. I seared it on my gas grill and then after cooking the vegetables, ransferred to a large foil pan and covered it with foil. I cooked it for 7 hours and it was absolutely delicious. This is a wonderful recipe.
Ellie Savoy
Hi Kelley,
Thank you so much for this wonderful recipe. This was my first time cooking a brisket (4.7 lbs) for a dinner party no less! I don’t normally try something new on dinner guests without having it first! It was done at 4 hours. It was a big hit with everyone. I took the advice of someone in this thread and blended some of the vegetables with the liquid in the Vitamix and put it in a gravy boat. Served with a side of butternut squash/red pepper casserole, and green beans. Everything organic. Delish. 🙂
Gary
HOrrible recipe!!!! Dry and overcooked
Bob
What did you do wrong?
Sheila
We have a very large brisket for a crowd. How much longer should we roast the cut?
Kelley
Hi Shelia,
I would cook until tender, I would try around 6 hours and check.
Thanks!
Kelley
Johnny Ferrarezi
Thanks for the recipe, it worked just fine
Sheila
This looks super tasty and I’m going to give it a go this weekend! Quick question, though… I found this recipe AFTER I bought my brisket and I don’t have the same cut. The one that I have is super thick (6+ inches) on one side and tapers down to pretty thin on the other (about 2 inches). It’s almost 14lbs so I was considering cutting it in half and preparing one side to freeze and smoke at a later date. For this method of cooking, should I use the thicker or thinner side and for something 6-7lbs how long would you recommend cooking it for? Many thanks!
Kelley
Hi Shelia,
I would use the thinner side for this recipe. I would say it should take between 8-10 hours. (About an hour per pound of meat).
Thanks!
Kelley
David McMeekin
Hi Kelley. Cooking this as I write. Brisket been in oven about 3hrs 45 mins at 150 Celcius. Still seems tough. Thinking another 2- 3 hours needed. Followed recipe. Basting etc and in middle oven foil covered. Am i doing anything wrong. ??
Kelley
Hi David,
It sounds like you are doing everything perfectly!! Sometimes my roast takes longer as well due to the size. I would cook it longer. The longer it cooks the more tender it will become over time.
Thanks & Enjoy!
Kelley
David McMeekin
Thanks Kelly. I’m going to carry on trying this recipe. It’s the old saying about practice I suppose. I not giving up !!
Kelley
Yes! Let me know how it turns out for you David!
Thanks!
Kelley