Slow-Braised Low-Heat Beef Brisket with Root Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender beef brisket slowly braised at low heat with carrots, potatoes, and aromatic herbs for a comforting, melt-in-your-mouth meal. This American-inspired low-carb recipe, ready in about 265 minutes, pairs beef brisket, carrots, yellow potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 4 medium, peeled and quartered yellow potatoes
• 1 large, sliced into rings onion
• 4 cloves, minced garlic cloves
• 3 cups beef broth
• 2 tbsp olive oil
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Preheat your oven to 275°F (135°C). Pat dry 2 lbs beef brisket and season all sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the brisket for 4 minutes per side until a deep brown crust forms, then remove it and set aside.
3. Step 3: In the same pot, add 1 large sliced onion and 4 minced garlic cloves, sautéing over medium heat for 3 minutes until fragrant and slightly softened.
4. Step 4: Add 3 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves to the pot, stirring to combine and deglaze the fond from the bottom.
5. Step 5: Return the brisket to the pot, nestle in 3 peeled and chunked carrots, and 4 quartered peeled yellow potatoes around the meat.
6. Step 6: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 1/2 to 4 hours until the brisket is fork-tender and vegetables are soft.
7. Step 7: Remove from oven, discard thyme sprigs and bay leaves, let the brisket rest for 10 minutes before slicing against the grain. Serve with the braised vegetables and pan juices.