Low-Temp Braised Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef brisket slow-braised at low heat with aromatic root vegetables for a comforting, rich meal. This American-inspired low-carb recipe, ready in about 200 minutes, pairs beef brisket, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef brisket
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 275°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium heat. Add 2 lbs beef brisket and sear each side for 4 minutes until deeply browned.
2. Step 2: Remove brisket and add 1 large diced yellow onion, 4 minced garlic cloves, 3 medium peeled and chunked carrots, and 2 medium peeled and chunked parsnips to the pot. Sauté for 5 minutes until vegetables soften and onions become translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Pour in 3 cups beef broth, then return brisket to the pot. Add 3 thyme sprigs, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Cover the pot with a lid and place it in the preheated oven. Braise for 3 hours at 275°F until the beef is fork-tender and vegetables are very soft.
5. Step 5: Remove from oven, discard thyme sprigs and bay leaf, slice the brisket against the grain, and serve with the braised vegetables and pan juices.