Slow-Cooked Beef Brisket with Carrots and Potatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 recipe, ready in about 245 minutes, pairs beef brisket, carrots, 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.

Ingredients

• 2 lbs beef brisket
• 3 medium, peeled and sliced carrots
• 3 medium, peeled and cubed potatoes
• 1 large, chopped onion
• 4 cloves, minced garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

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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.