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17Ingredients
5Hours
380Calories
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Description
Simply prepared beef brisket cooks low and slow in the oven with flavorful vegetables and herbs. Add a homemade pan gravy, and this tender beef is worthy of any holiday meal. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Lay the brisket on a clean work surface or cutting board. Using the tip of a knife, cut small slits over the surface of the fatty side. Season the brisket liberally with the salt and pepper. Let the meat stand for 30 minutes at room temperature.
- Meanwhile, peel the onion and carrots. Slice the onion into 3/4-inch half-moons, and slice the carrots on a diagonal into 1-inch pieces. Peel and smash the garlic cloves.
- Preheat the oven to 300°F.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1900mg79% |
| Potassium990mg28% |
| Protein44g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A210% |
| Vitamin C20% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(15)
Maureen Schaffer 7 months ago
Absolutely delicious, tender and tasty!! Not as much work as I thought it would be A lot of dishes to clean
Angie a year ago
Ive make this several times. Once with a three pound brisket and a chuck roast. It so easy and flavorful. It comes out very tender each time. This time I’m going to add more carrots, more onions and try potatoes as well. Super tasty!
Ed a year ago
wow, what a recipe! i couldnt get brisket at the store, but subbed with another cut and its amazing. my son had 4 servings
Cudworth a year ago
So tender, juicy, flavorful, and relatively easy. I used BBQ sauce instead of ketchup. I flipped the meat over at some point to get the other half time in the juice to get more fork tender. I also seared all sides, not just 2. So amazing!
Kendra Thomas 2 years ago
Kid approved! Although I had an issue with the gravy. The corn starch kept balling up.
Dottie Konarski 2 years ago
My sister-in-law gave me this recipe 50+ years ago but we sprinkle an envelope of dry onion soup mix (or golden mushroom-onion) over the meat and add a cup of water, pouring it over the soup mix and meat carefully.. It makes plenty of gravy because you can add more liquid if you need more since there's enough dry mix to flavor it.
Alisa Look Rooks 2 years ago
I couldn't afford the beef brisket so I bought a chuck roast, which is what the internet recommended as a substitute. It came out amazing!! Followed all other directions as given.