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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary take to make?

Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Temperature Slow-Roasted Beef Brisket with Garlic and Rosemary?

American low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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