Low Fat Classic Roast Brisket
Savor the comforting goodness of our **Low Fat Classic Roast Brisket**, a lighter take on the traditional family favorite. This recipe showcases tender, slow-roasted brisket that’s trimmed of excess fat and paired with a medley of caramelized vegetables, including carrots, celery, and onions, for a healthier yet satisfying dinner option. Infused with the robust flavors of fresh thyme, bay leaves, garlic, and a splash of rich low-sodium beef broth, each bite is a delightful balance of hearty and wholesome. Gently seared and oven-roasted to perfection over four hours, this dish achieves melt-in-your-mouth tenderness while keeping it low in fat. Ready to serve six, it’s perfect for shared meals, holiday dinners, or any occasion where comfort food takes center stage. Keywords: low fat brisket recipe, healthy roast brisket, oven-roasted brisket, classic beef dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Brisket (trimmed of visible fat)
- 1 tablespoon Olive oil
- 4 cloves Garlic cloves, minced
- 1 large Large onion, sliced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 4 sprigs Fresh thyme
- 2 leaves Bay leaves
- 2 cups Beef broth, low-sodium
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 300°F (150°C).
Pat the brisket dry with paper towels and season both sides with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the brisket and sear on all sides until browned, about 4 minutes per side. Remove the brisket and set aside.
In the same pot, add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the beef broth, scraping the bottom of the pot to incorporate any browned bits.
Return the brisket to the pot, placing it on top of the vegetables. Add the thyme and bay leaves.
Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3.5 to 4 hours, or until the brisket is tender and easily pulls apart with a fork.
Once cooked, remove the pot from the oven and let the brisket rest in the pot, covered, for 15-20 minutes.
Slice the brisket against the grain and serve with the roasted vegetables and a ladle of pan juices for extra flavor.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.1 g | ||
| Protein | 337.3 g | 675% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 6051 mg | 129% | |
*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.
