Sugar-Free Classic Roast Brisket
Indulge in the hearty, nostalgic flavors of our *Sugar-Free Classic Roast Brisket*, a wholesome spin on a beloved comfort food. This recipe highlights a tender, oven-roasted beef brisket infused with the rich, savory flavors of caramelized onions, garlic, and a medley of aromatic vegetables. With no added sugar, it's the perfect option for a refined yet health-conscious main dish. Slow-cooked to perfection in a flavorful broth with a touch of cayenne for subtle heat, this brisket develops a melt-in-your-mouth texture and a beautifully caramelized crust. Great for family dinners, holidays, or meal prep, it’s a satisfying, crowd-pleasing dish you'll find yourself coming back to again and again. Serve alongside the tender roasted carrots and celery for a complete, wholesome meal that’s as nutrient-packed as it is delicious.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Onion
- 4 cloves Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 4 medium Carrots
- 2 stalks Celery stalks
- 2 leaves Bay leaves
- 0.5 teaspoon Cayenne pepper
Instructions
Preheat the oven to 300°F (150°C).
Pat the brisket dry with paper towels and season it on all sides with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Slice the onions and mince the garlic cloves. In the same pot, add the onions and cook until they are soft and lightly caramelized, about 8-10 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, then add the beef broth, scraping any browned bits from the pot's bottom.
Return the brisket to the pot, adding the carrots, celery stalks, bay leaves, and cayenne pepper around the brisket.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 3 hours, checking occasionally to ensure the liquid has not evaporated — adding more beef broth or water if necessary.
Uncover the pot and cook for an additional hour, allowing the brisket to develop a crust and the vegetables to become extremely tender.
After 4 hours, remove the pot from the oven and let the brisket rest for 15 minutes before slicing against the grain.
Serve with the cooked vegetables and a little bit of the pot's juices spooned over the top.
Nutrition Facts
Calories |
4832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13628 mg | 593% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 37.0 g | ||
| Protein | 550.0 g | 1100% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 469 mg | 36% | |
| Iron | 54.7 mg | 304% | |
| Potassium | 7592 mg | 162% | |
*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.
