Whole30 Classic Roast Brisket
Indulge in the tender, melt-in-your-mouth goodness of this Whole30 Classic Roast Brisket, a hearty and wholesome dish perfect for special occasions or satisfying weeknight dinners. This recipe features a 3-pound beef brisket, perfectly seasoned with a robust blend of garlic powder, smoked paprika, onion powder, and fragrant dried herbs like oregano and thyme. The brisket is seared to golden perfection, then slow-roasted alongside sweet caramelized onions and chunky carrots, soaking up rich, savory flavors from a broth infused with bay leaves. With just 20 minutes of prep and a long, gentle roast, this dish achieves ultimate fork-tender texture while staying Whole30-compliant—free from dairy, grains, and added sugars. Serve it with its flavorful pan juices and roasted vegetable medley for a comforting, crowd-pleasing meal that truly delivers!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 4 medium carrots, peeled and cut into chunks
- 2 cups beef broth
- 2 leaves bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Rinse and pat dry the brisket. Trim any excess fat, but leave a thin layer for flavor.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, dried oregano, and dried thyme.
Rub the spice mixture evenly over the brisket, ensuring all sides are coated well.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the brisket in the hot oil for about 4-5 minutes on each side until nicely browned. Remove brisket from the pan and set aside.
In the same skillet, add the sliced onions and carrots. Sauté for about 5 minutes until they start to soften and caramelize slightly.
Return the brisket to the skillet, placing it atop the vegetables.
Pour in the beef broth, making sure the brisket is partially submerged. Add the bay leaves.
Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
Roast in the oven for about 3.5 to 4 hours until the brisket is fork-tender. Check halfway and add more broth if necessary to keep the brisket moist.
Once done, remove from the oven and let it rest for at least 10 minutes before slicing against the grain.
Serve the sliced brisket with the roasted vegetables on the side, drizzling some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 963 mg | 20% | |
*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.
