Oven-Roasted Brisket With Vegetables

May 13, 2025

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Slow-cooked to perfection in the oven, this oven-roasted brisket with vegetables is a hearty, flavorful dish that’s as comforting as it is satisfying.

The brisket becomes meltingly tender while absorbing the rich flavors of herbs, garlic, and oven-roasted vegetables like carrots, potatoes, and onions. It’s the kind of meal that fills the house with warmth and makes every bite feel like a celebration.

Why You’ll Love This Oven-Roasted Brisket With Vegetables?

Fall-Apart Tender: The brisket roasts low and slow, becoming incredibly juicy and fork-tender.
One-Pan Meal: Everything cooks together, making cleanup easy and the flavors deeply layered.
Perfect for Gatherings: A great main course for Sunday dinners, holidays, or special occasions.
Make-Ahead Friendly: Tastes even better the next day, making it ideal for leftovers or meal prep.
Comfort Food Classic: Rich, savory, and soul-warming — it hits all the right notes for a cozy meal.

Ingredients For Oven-Roasted Brisket With Vegetables

This brisket recipe comes together with a handful of pantry staples, fresh vegetables, and aromatic herbs. Each element enhances the richness of the meat and adds comforting flavor.

For the Brisket and Marinade:

1 (4 to 5 lb) beef brisket, trimmed
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 cups beef broth
1 cup dry red wine (optional but recommended)

For the Roasted Vegetables:

4 large carrots, peeled and cut into chunks
3 large potatoes, peeled and cut into quarters
2 yellow onions, quartered
2 celery stalks, chopped
1 tablespoon olive oil
Salt and pepper, to taste

Step By Step Instruction To Make Oven-Roasted Brisket With Vegetables

Follow this step-by-step process to create a deeply flavorful, fork-tender brisket paired with perfectly roasted vegetables.

Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and set a large roasting pan or Dutch oven aside.

Step 2: Season the Brisket
Pat the brisket dry with paper towels. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Rub this seasoning mixture all over the brisket. Drizzle with 2 tablespoons olive oil, and rub it in to ensure full coverage.

Step 3: Sear the Brisket
Heat a large skillet over medium-high heat. Sear the brisket on both sides for 4–5 minutes per side until nicely browned. This step builds flavor into the final roast.
PRO TIP: Don’t skip the sear — it locks in juices and creates a flavorful crust on the meat.

Step 4: Prepare the Vegetables
While the brisket sears, toss the carrots, potatoes, onions, and celery with 1 tablespoon olive oil, plus salt and pepper to taste. Spread the vegetables in the bottom of your roasting pan or Dutch oven.

Step 5: Assemble and Roast
Place the seared brisket on top of the vegetables. Pour the beef broth, Worcestershire sauce, and red wine (if using) around the meat. Scatter the minced garlic over the top. Cover tightly with a lid or aluminum foil.

Roast in the preheated oven for 3.5 to 4 hours, or until the brisket is fork-tender.

Step 6: Rest and Slice
Once done, remove the brisket from the oven and let it rest for 15–20 minutes before slicing. This helps retain the juices and results in more tender meat. Slice against the grain for the best texture.

FAQs or Tips

Here are some helpful tips and answers to common questions about this recipe:

Can I use a different cut of beef?
Yes, chuck roast or bottom round can be used in place of brisket, though brisket is preferred for its tenderness after slow roasting.

Can I prepare it in advance?
Absolutely. This dish actually tastes even better the next day. Prepare the entire brisket, refrigerate, and reheat slowly in the oven at 300°F before serving.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months.

Do I need to use wine?
Wine adds a deep, rich flavor, but you can substitute with more beef broth if preferred or if avoiding alcohol.

How do I keep the meat from drying out?
Be sure to cook low and slow, keep the pan tightly covered, and let the meat rest before slicing.

Variations or Serving Suggestions

This oven-roasted brisket is versatile and pairs beautifully with a variety of side dishes or garnishes.

Change the Vegetables: Try adding sweet potatoes, turnips, or parsnips for seasonal variety.
Add Fresh Herbs: A few sprigs of fresh rosemary or thyme can be added to the roasting pan for enhanced aroma.
Serve with Sides: Pair with crusty bread, mashed potatoes, or a fresh green salad to round out the meal.
Make a Gravy: Strain the pan juices after cooking and simmer with a bit of cornstarch slurry for a rich, savory gravy.

Nutrition + Summary

Here is an approximate nutritional breakdown per serving (based on 8 servings):

Nutrient	Amount
Calories	460
Total Fat	24g
Saturated Fat	8g
Cholesterol	110mg
Sodium	590mg
Carbohydrates	22g
Fiber	4g
Sugars	5g
Protein	39g

This oven-roasted brisket with vegetables is a comforting, all-in-one meal that brings people together. Whether you’re hosting a family dinner or prepping a cozy weekend feast, its rich flavor, tender texture, and simple prep make it a standout dish that never disappoints.

Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.