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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
