Paleo Classic Roast Brisket
Succulent, flavorful, and irresistibly tender, this Paleo Classic Roast Brisket is the ultimate comfort food for healthy eaters and beef enthusiasts alike. Perfectly seasoned with a robust blend of sea salt, smoked paprika, garlic powder, and onion powder, this paleo-friendly recipe elevates your standard roast brisket with earthy rosemary and a medley of hearty vegetables like carrots, celery, and onions. Slow-roasted to perfection in a savory beef broth, the brisket becomes melt-in-your-mouth tender, while the accompanying veggies soak up the rich, aromatic juices. With just 15 minutes of prep and a low-and-slow roast in the oven, this recipe is perfect for family dinners, meal prep, or festive gatherings. Serve this paleo masterpiece warm, accompanied by its flavorful pan juices, for a nourishing, easy-to-make centerpiece that’s sure to impress! Keywords: paleo roast brisket, classic beef brisket recipe, slow-roasted beef, healthy dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 fresh rosemary sprigs
- 2 cups beef broth
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 yellow onion, sliced
- 4 cloves of garlic, minced
Instructions
Preheat your oven to 300°F (150°C).
Pat the brisket dry with paper towels. Rub 1 tablespoon of olive oil all over the brisket.
In a small bowl, combine the sea salt, black pepper, sweet paprika, garlic powder, and onion powder.
Rub the spice mixture evenly over the entire brisket.
Heat the remaining tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Add the sliced onion and minced garlic to the pot and sauté until the onion is softened, about 3 minutes.
Place the brisket back into the pot on top of the onions and garlic.
Add the carrots, celery, and rosemary sprigs around the brisket.
Pour the beef broth over the brisket and vegetables.
Cover the pot with a lid and transfer it to the preheated oven.
Roast the brisket for 3 1/2 to 4 hours, or until the brisket is fork-tender.
Check occasionally to ensure there's enough liquid, adding more broth if necessary.
Remove the pot from the oven and let the brisket rest for 20 minutes before slicing.
Serve warm with the roasted vegetables and a drizzle of the seasoned broth.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 11989 mg | 521% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.6 g | ||
| Protein | 413.2 g | 826% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 440 mg | 34% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 6025 mg | 128% | |
*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.
