Heart-Healthy Classic Roast Brisket
Indulge in the comforting, melt-in-your-mouth goodness of our "Heart-Healthy Classic Roast Brisket," a wholesome twist on a timeless favorite. Featuring a tender, lean beef brisket slow-roasted with a medley of nutrient-rich vegetables like carrots, celery, and onions, this recipe is packed with flavor without sacrificing health-conscious choices. A savory sauce of low-sodium beef broth, balsamic vinegar, and no-salt-added diced tomatoes creates a luscious, guilt-free complement to the fall-apart brisket. With its aromatic blend of garlic, thyme, and a pinch of black pepper, this dish is a cozy yet nutritious centerpiece fit for any gathering. Perfect for those seeking comfort food with a heart-smart edge, this recipe delivers indulgence you can feel good about.
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Recipe Information
Ingredients
- 3 pounds beef brisket, trimmed of visible fat
- 2 tablespoons extra-virgin olive oil
- 2 large onions, sliced
- 3 carrots, peeled and sliced into 1/2-inch pieces
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 14-ounce can diced tomatoes, no salt added, with juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon salt, optional
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil over medium-high heat in a large oven-proof Dutch oven or heavy pot.
Season the beef brisket with black pepper and salt, if using.
Sear the brisket in the hot oil until browned on both sides, about 5 minutes per side. Remove the brisket from the pot and set aside.
In the same pot, add the onions, carrots, and celery. Sauté for about 6-8 minutes until the vegetables begin to soften.
Stir in the garlic, and cook for an additional minute until fragrant.
Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, bay leaf, and thyme to the pot and stir well.
Return the brisket to the pot, nestling it among the vegetables.
Place a lid on the pot and transfer it to the preheated oven.
Cook for approximately 3 hours, or until the brisket is fork-tender and the flavors have melded.
Check the pot occasionally and add more broth if necessary to keep the brisket partially submerged.
Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
Serve the sliced brisket with the cooked vegetables and sauce from the pot.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 855 mg | 18% | |
*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.
