Slow-Cooked Beef Brisket with Carrots and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, tender stew with beef braised low and slow, infused with earthy root vegetables and herbs for a classic family dinner. This american-inspired beef ready in about 245 minutes pairs beef brisket, medium, peeled and sliced carrots, medium, peeled and cubed potatoes 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 220 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 lbs beef brisket dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the brisket and sear for 4-5 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1 large chopped onion and 4 minced garlic cloves to the pot and cook for 3-4 minutes until softened, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
  4. Step 4: Return the brisket to the pot, add 3 medium peeled and sliced carrots, 3 medium peeled and cubed potatoes, 2 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer.
  5. Step 5: Cover with a lid and reduce heat to low. Simmer gently for 3-4 hours, or until the beef is fork-tender.
  6. Step 6: Remove brisket and vegetables, strain the cooking liquid, skim excess fat, slice brisket against the grain, and serve with vegetables and sauce.

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Frequently asked questions

How long does Slow-Cooked Beef Brisket with Carrots and Potatoes take to make?

Total time is about 245 minutes (25 min prep + 220 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 Slow-Cooked Beef Brisket with Carrots and Potatoes?

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 Slow-Cooked Beef Brisket with Carrots and Potatoes?

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 Slow-Cooked Beef Brisket with Carrots and Potatoes 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 Slow-Cooked Beef Brisket with Carrots and Potatoes?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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