Slow-Roasted Beef Brisket with Smoked Paprika Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy beef brisket slow-roasted with a smoky paprika and garlic rub, delivering deep flavors and tender texture. This american-inspired beef ready in about 315 minutes pairs beef brisket, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 300 min Serves 6 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper to create the rub.
  2. Step 2: Pat dry 3 lbs beef brisket with paper towels, then rub 2 tbsp olive oil evenly over the surface.
  3. Step 3: Generously apply the smoked paprika rub all over the brisket, pressing it into the meat.
  4. Step 4: Preheat oven to 275°F (135°C). Place brisket fat side up in a roasting pan and pour 1 cup beef broth around it.
  5. Step 5: Cover pan tightly with foil and slow-roast for 4 to 5 hours until fork-tender and internal temperature reaches about 195°F.
  6. Step 6: Remove foil and increase oven temperature to 400°F; roast uncovered for an additional 15 minutes to develop a crust.
  7. Step 7: Rest brisket for 20 minutes before slicing thinly against the grain and serving with pan juices.

Frequently asked questions

How long does Slow-Roasted Beef Brisket with Smoked Paprika Rub take to make?

Total time is about 315 minutes (15 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 Smoked Paprika Rub?

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 Smoked Paprika Rub?

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 Smoked Paprika Rub 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 Smoked Paprika Rub?

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.

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