Description

This recipe features slow-roasted beef brisket with sweet onions, creating a tender, fall-apart meal with rich, savory flavor. It’s an effortless and deeply flavorful comfort food, perfect for busy families looking for an impressive yet easy dinner.

Ingredients

Scale

3.5 lbs (1.6 kg) beef brisket, flat cut
2 large (about 2 cups sliced) yellow or sweet onions
3 cups (710 ml) low-sodium beef broth
2 Tbsp (30 ml) tomato paste
4 cloves (about 1 Tbsp) minced garlic
1 Tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) paprika (smoked or sweet)
1 Tbsp (15 ml) salt
1 tsp (5 ml) black pepper
2 Tbsp (30 ml) olive oil

Instructions

Prep the Brisket: Pat the brisket dry to ensure a good sear. Season generously all over with salt, pepper, and paprika, pressing the spices in.
Sear for Flavor: Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until nicely browned (3-4 minutes per side), forming a beautiful crust.
Build the Base: Add sliced onions to the same pot, cooking until softened and lightly caramelized (8-10 minutes). Stir in minced garlic and tomato paste, cooking 1 minute until fragrant.
Deglaze the Pot: Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
Slow Roast Brisket: Return the brisket to the pot, nestling it into the onion mixture. Ensure liquid comes halfway up the brisket. Cover the pot tightly.
Oven Time: Transfer the covered pot to a preheated oven at 300°F (150°C). Slow roast for 3-4 hours until the brisket is fork-tender. (If liquid levels drop too low, add about 0.25 cup more broth).
Rest and Serve: Remove from the oven. Let the brisket rest in the pot, covered, for 15-20 minutes before slicing against the grain. This ensures maximum juiciness.

Notes

For a richer, deeper flavor, add 1 Tbsp (15 ml) balsamic vinegar to the broth. For a heartier vegetable base, add 1 cup each of chopped carrots and celery along with the onions. Use pre-sliced onions to save prep time. Do not skip the searing step (it adds crucial flavor) and do not slice the brisket too early (resting is key for a tender outcome).

Prep Time: 35 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Slow Roasting
Cuisine: American

Nutrition

Serving Size: 115 g (about 4 oz)
Calories: 450 calories
Sugar: 5 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 100 mg

Keywords: brisket, slow roast, oven, beef, onions, comfort food, easy dinner, family meal, tender beef, savory