Classic Roast Brisket
Achieve melt-in-your-mouth perfection with this **Classic Roast Brisket** recipe—a timeless favorite for family gatherings and special occasions. This comforting dish features a five-pound beef brisket slow-roasted to tender, juicy perfection, seasoned with a flavorful blend of paprika, garlic powder, and onion powder. Nestled atop a bed of caramelized onions, sweet carrots, and aromatic celery, the brisket is bathed in a rich combination of beef broth and red wine, infused with fresh thyme and bay leaves. After hours of gentle roasting in the oven, you'll be rewarded with an irresistible, fork-tender cut of beef that pairs beautifully with the savory roasted vegetables and a luscious pan gravy made from the drippings. Perfect for holidays or cozy Sunday dinners, this brisket is the epitome of hearty, soul-warming comfort food.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 5 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 large yellow onions
- 4 medium carrots
- 3 medium celery stalks
- 5 whole garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 5 sprigs fresh thyme
- 2 whole bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels. Rub the brisket all over with olive oil.
Combine kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub this seasoning mix evenly over the entire brisket.
Slice the onions into half-moons. Peel and chop the carrots into large chunks. Chop the celery stalks similarly. Arrange the vegetables and garlic cloves in the bottom of a roasting pan.
Place the seasoned brisket on top of the vegetables, fat side up.
Pour the beef broth and red wine around the brisket. Add the fresh thyme sprigs and bay leaves to the liquid.
Cover the roaster tightly with foil or a lid. Place it in the preheated oven and roast for about 3 to 4 hours, or until the brisket is very tender.
Check occasionally to ensure that the liquid level in the pan remains at least halfway up the brisket, adding more broth if necessary.
Once done, remove the brisket from the oven and let it rest, covered, for about 20-30 minutes before slicing.
For serving, slice the brisket against the grain and serve with the roasted vegetables and strained pan juices as gravy.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
