Slow-Roasted Beef Brisket with Rosemary and Garlic
Tender, slow-cooked beef brisket infused with fresh rosemary and garlic for a deeply savory flavor. This american-inspired beef ready in about 320 minutes pairs pounds beef brisket, tablespoons olive oil, tablespoons, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds beef brisket
- 3 tablespoons olive oil
- 2 tablespoons, chopped fresh rosemary
- 6 cloves, minced garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 large, sliced onion
- 3 medium, cut into 2-inch pieces carrots
Instructions
- Step 1: Preheat oven to 275°F. Rub 3 pounds of beef brisket evenly with 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 6 minced garlic cloves, 2 teaspoons salt, and 1 teaspoon black pepper to coat all sides.
- Step 2: Arrange 1 large sliced onion and 3 medium carrots cut into 2-inch pieces in a large roasting pan and place the brisket on top. Pour 1 cup beef broth around the meat.
- Step 3: Cover the pan tightly with foil and roast in the oven for 4 to 5 hours until the brisket is fork-tender and the exterior is richly browned.
- Step 4: Remove the brisket from the pan, rest for 15 minutes, then slice against the grain and serve with the roasted vegetables and pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Beef Brisket with Rosemary and Garlic take to make?
Total time is about 320 minutes (20 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 Slow-Roasted Beef Brisket with Rosemary and Garlic?
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 pounds beef brisket from drying out.
Can I substitute ingredients in Slow-Roasted Beef Brisket with Rosemary and Garlic?
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 Rosemary and Garlic 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 Rosemary and Garlic?
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.
