Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, slow-roasted beef brisket cooked at a low temperature to preserve juiciness and infused with garlic and rosemary for deep flavor. This American-inspired low-carb recipe, ready in about 315 minutes, pairs beef brisket, olive oil, garlic cloves, minced 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.

Prep: 15 min Cook: 300 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Rub 3 pounds beef brisket evenly with 2 tablespoons olive oil, then season with 1 tablespoon salt, 1 teaspoon black pepper, 6 minced garlic cloves, and 2 tablespoons chopped fresh rosemary.
  2. Step 2: Place brisket fat side up in a roasting pan and pour 1 cup beef broth around it to maintain moisture during cooking.
  3. Step 3: Cover the pan tightly with foil and roast the brisket at 275°F for 4 to 5 hours, until the meat is fork-tender and reaches an internal temperature of 195°F.
  4. Step 4: Remove the brisket from oven, let rest covered for 20 minutes before slicing thinly against the grain to serve.

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