Slow-Roasted Beef Brisket with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender, slow-cooked beef brisket infused with fresh rosemary and garlic for a deeply savory flavor. This American beef recipe, ready in about 320 minutes, pairs beef brisket, olive oil, and fresh rosemary for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 fresh rosemary, chopped
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 large onion, sliced
• 3 medium carrots, cut into 2-inch pieces

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

The carving knife we’d slice this with → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. 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.
2. 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.
3. 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.
4. 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.