Slow-Roasted Beef Brisket with Garlic and Rosemary
Tender, slow-roasted beef brisket infused with garlic and rosemary for a deeply savory experience. This general-inspired beef ready in about 255 minutes pairs beef brisket, kosher salt, black pepper 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
- 3 lbs beef brisket
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 cloves garlic cloves, sliced
- 3 sprigs fresh rosemary sprigs
- 3 tbsp olive oil
- 1 cup beef broth
- 1 medium onion, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 275°F. Score the fat on a 3 lb beef brisket with shallow diagonal cuts and rub all over with 2 tsp kosher salt and 1 tsp black pepper.
- Step 2: Using a small knife, make slits in the brisket and insert 6 sliced garlic cloves evenly throughout. Drizzle 3 tbsp olive oil over the brisket and place 3 fresh rosemary sprigs on top.
- Step 3: Arrange 1 sliced medium onion in the bottom of a roasting pan and place the brisket fat-side up on top.
- Step 4: Pour 1 cup beef broth around the brisket, cover tightly with foil, and roast in the oven for 4 hours until the meat is fork-tender.
- Step 5: Remove from oven and let brisket rest covered for 20 minutes before slicing against the grain to serve.
Frequently asked questions
How long does Slow-Roasted Beef Brisket with Garlic and Rosemary take to make?
Total time is about 255 minutes (15 min prep + 240 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-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 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 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 Slow-Roasted Beef Brisket with Garlic and Rosemary?
General 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.
