Oven Roasted Brisket
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This Oven Roasted Brisket is a slow-cooked beef brisket recipe made with simple ingredients, tender potatoes, carrots, and a rich homemade gravy. The brisket cooks low and slow in the oven until fork tender, making it a great choice for Sunday dinner, holiday meals, or an easy family dinner when you want something hearty and comforting. If you’re looking for an easy oven brisket recipe with classic flavor and minimal prep, this one is a cozy, satisfying option that always feels worth making.
Why You’ll Love Oven Roasted Brisket
- Easy Prep: With just 15 minutes of preparation, this recipe is straightforward, making it perfect for even the busiest days.
- Mouthwatering Flavors: The combination of SPG seasoning, beef broth, and Worcestershire sauce creates a symphony of flavors that will have your family and friends asking for seconds.
- Versatile for Any Occasion: Whether it’s a family dinner, a holiday feast, or a special celebration, this brisket suits any occasion.
- Rich Homemade Gravy: The final touch of a homemade gravy adds an extra layer of richness and depth to the dish, tying all the elements together.
- Ideal for Recipes: The leftovers (if any!) can be transformed into various recipes, ensuring you enjoy the goodness for days.
Ingredients To Make Oven Roasted Brisket
- Flat brisket
- Onion powder
- Garlic powder
- Black pepper
- Salt
- Beef stock
- Potatoes
- Carrots
- Worcestershire sauce
- Cornstarch
- Water
How To Make Oven Roasted Brisket
- Preheat the oven to 325 degrees Fahrenheit.
- Let the brisket sit at room temperature for 1 hour prior to cooking.
- In a large roasting pan, combine 4 1/2 cups of the beef stock, the potatoes, carrots, and Worcestershire sauce.
- Season the brisket all over with the onion powder, garlic powder, black pepper, and salt, then place it in the pan.
- Seal the pan tightly with aluminum foil.
- Bake for 5 to 8 hours, or until the brisket is fork tender and reaches an internal temperature of about 200 degrees Fahrenheit.
- Let the brisket rest for 30 minutes, covered in the pan.
- Remove the foil and transfer the brisket, carrots, and potatoes out of the pan, leaving the liquid behind.
- Place the pan on the stovetop over medium heat.
- In a small bowl, whisk together the cornstarch and water.
- Stir it into the pan juices and cook until the gravy thickens.
- Slice the brisket against the grain and serve with the potatoes, carrots, and gravy.
Commonly Asked Questions
Can I use a different seasoning instead of salt, pepper, and garlic?
Absolutely, feel free to experiment with your favorite seasoning blends to tailor the flavor to your liking.
Is it necessary to let the brisket sit for 30 minutes?
Allowing the brisket to rest ensures that the juices redistribute, keeping the meat moist and flavorful.
Can I freeze the leftovers?
Yes, the brisket freezes well. Store in an airtight container for up to three months, and reheat when needed.
What sides pair well with Oven Roasted Brisket?
Classic choices include mashed potatoes, green beans, or a simple salad.
Oven Roasted Brisket
Equipment
- Large roasting pan
- Aluminum foil
- Stove
Video
Ingredients
- 2-4 lbs brisket (flat cut)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp black pepper
- 2 tsp salt
- 5 cups beef stock (divided)
- 3 cups potatoes
- 2 cups sliced carrots
- 2 tsp Worcestershire sauce
Gravy
- 1 tbsp cornstarch
- 1/2 cup water
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Let the brisket sit at room temperature for 1 hour prior to cooking.
- In a large roasting pan, combine 4 1/2 cups of the beef stock, the potatoes, carrots, and Worcestershire sauce.
- Season the brisket all over with the onion powder, garlic powder, black pepper, and salt, then place it in the pan.
- Seal the pan tightly with aluminum foil.
- Bake for 5 to 8 hours, or until the brisket is fork tender and reaches an internal temperature of about 200 degrees Fahrenheit.
- Let the brisket rest for 30 minutes, covered in the pan.
- Remove the foil and transfer the brisket, carrots, and potatoes out of the pan, leaving the liquid behind.
- Place the pan on the stovetop over medium heat.
- In a small bowl, whisk together the cornstarch and water. Stir it into the pan juices and cook until the gravy thickens.
- Slice the brisket against the grain and serve with the potatoes, carrots, and gravy.
Notes
- Letting the brisket sit out before cooking helps it cook more evenly.
- Cook time will vary depending on the size and thickness of the brisket.
- Pull the brisket once it is fork tender and around 200 degrees Fahrenheit internally.
- Slice against the grain for the most tender texture.
- Keep the pan tightly covered so the brisket stays tender while roasting.
Nutrition
This Oven Roasted Brisket will take your dinner recipes to the next level. It’s easy to make, is full of rich flavors, and super versatile, making it a go-to for any occasion. Plus, you can repurpose leftovers into new recipes, allowing that the deliciousness linger beyond the first meal. Give it a try, and savor the goodness of this savory dish!
for the SPG seasoning-do you use a 1/4 cup of each seasoning? Then mix together?
Thanks for the recipe, I can hardly wait to try it!
This would be:
2 tablespoons of salt
2 tablespoon of pepper
2 tablespoon of garlic seasoning.