Keto Classic Roast Brisket
Savor the rich, slow-cooked perfection of Keto Classic Roast Brisket, a hearty and wholesome dish designed for low-carb living. This recipe features a succulent, 4-pound beef brisket rubbed with aromatic garlic, fresh rosemary, thyme, and warming spices like paprika and onion powder. Seared to golden-brown perfection in olive oil, the brisket is then roasted atop a medley of tender onions, celery, and carrots, with beef broth adding depth and moisture. After hours in the oven, the brisket emerges fall-apart tender, bursting with flavor, and ready to be served alongside its buttery vegetables and savory pan juices. Whether you're embracing keto or simply craving an impressive dinner centerpiece, this easy, one-pot meal delivers comfort food at its finest. Perfect for meal prep, holiday feasts, or Sunday night dinners, this roast brisket recipe is both richly satisfying and naturally gluten-free. Keywords: keto roast brisket, one-pot meal, low-carb beef recipe, tender brisket recipe, classic roast beef dinner.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Beef broth
- 2 Yellow onions, quartered
- 2 Celery stalks, chopped
- 2 Carrots, chopped
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, onion powder, paprika, salt, and black pepper.
Rub the mixture all over the surface of the brisket, ensuring the spices are evenly distributed.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side.
Remove the brisket from the pot and set aside.
Add the quartered onions, chopped celery, and carrots to the pot and sauté until softened, approximately 5 minutes.
Return the brisket to the pot, placing it on top of the vegetables.
Pour the beef broth into the pot, ensuring it covers the vegetables but not the brisket.
Cover the pot with a lid and transfer it to the preheated oven.
Roast the brisket in the oven for about 3 to 4 hours, or until the meat is tender and easy to pull apart with a fork.
Once cooked, let the brisket rest for 15 minutes before slicing against the grain to ensure maximum tenderness.
Serve the brisket with the cooked vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
4836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.8 g | 334% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 12820 mg | 557% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 24.1 g | ||
| Protein | 546.7 g | 1093% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 472 mg | 36% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 7202 mg | 153% | |
*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.
