Dairy-Free Classic Roast Brisket
Perfect for family gatherings or cozy Sunday dinners, this Dairy-Free Classic Roast Brisket is a hearty, comforting dish that delivers bold flavor without the need for dairy ingredients. This tender, juicy brisket is seasoned with a savory blend of garlic, paprika, onion powder, and cumin to create a rich crust when seared to perfection. Nestled atop a bed of caramelized onions, carrots, and celery, the brisket roasts slowly in a bath of vegetable broth, infusing every bite with deep, satisfying flavors. With just 20 minutes of prep, this slow-cooked masterpiece is worth the wait and serves as an impressive, crowd-pleasing option for anyone seeking a wholesome, dairy-free recipe. Serve it with the melt-in-your-mouth roasted vegetables and pan juices for a complete, comforting meal that's both classic and allergen-friendly. Ideal for "dairy-free brisket recipes," "slow-cooked beef dishes," and "easy dairy-free dinner ideas," this recipe is a go-to for flavor-packed simplicity.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups vegetable broth
- 4 carrots, cut into large chunks
- 3 celery stalks, chopped
- 2 large onions, sliced
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and ground cumin. Mix well.
Rub the brisket all over with olive oil, then season it generously with the spice mixture, ensuring all sides are well coated.
Heat a large oven-safe roasting pan over medium-high heat. Sear the brisket for about 4-5 minutes on each side until a golden brown crust forms. Remove the brisket from the pan and set aside.
In the same pan, add the sliced onions, carrots, and celery. Sauté them for about 5 minutes until they begin to soften, stirring occasionally.
Place the brisket back into the pan on top of the vegetables.
Pour the vegetable broth around the brisket in the pan, ensuring not to wash the seasoning off the meat.
Cover the pan tightly with aluminum foil or a lid, and place it in the preheated oven.
Roast the brisket for about 3-4 hours, or until it is tender and easily pulls apart with a fork.
Once cooked, remove the brisket from the oven and let it rest for at least 15 minutes before slicing against the grain.
Serve the brisket with the roasted vegetables and pan juices for a flavorful, hearty meal.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10267 mg | 446% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 40.1 g | ||
| Protein | 552.1 g | 1104% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 610 mg | 47% | |
| Iron | 57.4 mg | 319% | |
| Potassium | 8585 mg | 183% | |
*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.
