This is the Ultimate Slow-Roasted Brisket in the Oven recipe. It’s made with minimal effort and the meat is so savory and it simply melts in your mouth. The brisket, onions, green pepper, and seasonings are added to a pot and slow-cooked for hours until the meat is super tender and juicy. There’s no marinating or searing steps or it’s sugar free. Serve this oven roasted brisket with Creamy Garlic Mashed Potatoes with Heavy Cream or use it to make these Leftover Brisket Tacos.
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Why This Recipe is So Good
This beef brisket recipe is pretty hands-off and requires very little prep work. Simply add brisket to a large pot with chopped veggies, seasonings, and water. Top with a lid then slow cook for a couple of hours. No marinating or searing required!
You don’t have to smoke or BBQ beef brisket for it to turn out delicious. Oven roasted brisket is totally delicious and simple to make- no matter your skill level. It’s really just throwing stuff in a pot to roast for hours. It cooks in its own juices and the sauce is so good served over mashed potatoes or rice.
It’s the ultimate comfort meal. Serve this slow-cooked beef brisket as is or with BBQ sauce alongside Baked Mac and Cheese, Southern Turnip Greens with Turkey Bacon, Creamy Coleslaw with Homemade Coleslaw Dressing, Green Beans with Mushrooms, or Roasted Brussels Sprouts with Mushrooms.
Recipe Ingredients
Beef brisket – 3 – 4lb brisket. While you can use lean or fatty cuts of brisket, the fattier ones usually yield more flavorful and juicy brisket. We like to buy our brisket from Trader Joe’s – the cuts are usually 2.8 – 3.5 lbs and the price is decent.
Veggies – Chopped onions and green bell pepper. If you’re adding BBQ sauce to your brisket, I would skip the green bell peppers.
Seasonings – This roasted beef brisket is seasoned simply with salt, black pepper, cayenne pepper, ground paprika, onion, and garlic powder. You can cook it with store-bought or homemade BBQ sauce or your favorite sauce for a different flavor.
Water – Just a little bit! Too much water can yield tough and chewy brisket. Only use ¼ cup of water per pound of meat. The brisket, onions, and bell pepper will release additional water and juices, so the meat won’t be dry at all.
How to Make Slow-Roasted Brisket in the Oven
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep and add ingredients to a pot
Preheat oven to 350 degrees Fahrenheit.
To a large pot, add brisket, water, chopped onion, green bell pepper and seasonings. Top with a lid, then bake for 3 hours.
Slice the beef
After 3 hours, take out the brisket. Transfer it to a cutting board then slice it against the grain – perpendicular to the muscle fibers. This helps the meat become tender.
Continue to cook the beef until it’s tender
Return the meat to the pot, and then cook it covered for another 1 – 2 hours.
Brisket is done when the top of the meat is browned, and it can easily fall apart with a fork. Serve with mashed potatoes or steamed rice, and enjoy!
Frequently Asked Questions —
This is the cut of meat from the cow’s chest. It’s very tough and chewy but when cooked low and slow it becomes super tender and flavorful. Cooking brisket at a low temperature is key otherwise, you’ll end up with very tough meat that’s hard to slice and chew.
I like to cook my brisket at 350 degrees Fahrenheit. It’s low enough for the brisket to become soft and tender without drying out but high enough that it won’t take all day to cook.
Coleslaw, BBQ sauce, baked potatoes, mashed potatoes or Air Fryer Potato Skins, Turnip greens or collard greens, dinner rolls. You could also use the meat to make brisket enchiladas or tacos.
Looking For More Recipes?
- Braised Leg of Lamb
- Oven Roasted Whole Duck Recipe
- Dutch Oven Whole Roast Chicken with Potatoes
- Smothered Chicken Wings
- Baked BBQ Turkey Wings
- Smothered Turkey Necks
- Cajun Smothered Turkey Wings
- Southern Instant Pot Black Eyed Peas
- 4-Ingredient Macaroni Salad
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The Ultimate Slow-Roasted Brisket in the Oven (Hands off & Melt In Your Mouth)
Equipment
- 1 Large pot with a lid , stainless steel pot or Dutch Oven (Regular or Cast iron), I used a 6qt pot, and it was more than enough space for the meat
- 1 Sharp chef knife
- 1 Cutting board
Ingredients
- 3 – 4 lb beef brisket thawed
- ¾ – 1 cup water , use 1/4 cup of water per pound of meat
- 1 cup yellow onion chopped, 1 large or 2 small onions
- 5 large cloves of garlic sliced, minced or smashed with a chef’s knife
- 1 cup green bell pepper chopped, or 1 large bell pepper
- 2 – 2 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground paprika
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- To a large pot, add brisket, water, chopped onion, garlic, green bell pepper, and seasonings. Top with a lid, then bake for 3 hours.
- After 3 hours, take out the brisket. Transfer it to a cutting board then slice it against the grain – perpendicular to the muscle fibers. This helps the meat become tender.
- Return the meat to the pot, and then cook it covered for another 1 – 2 hours.
- Brisket is done when the top of the meat is browned and it can easily fall apart with a fork. Serve with mashed potatoes or steamed rice. Enjoy!
Notes
How To Store/ Make Ahead
Store tightly wrapped in the refrigerator for up to 5 days. Store in the freezer for up to 2 months. Reheat brisket in a sauce pot over the stove with a splash of water or broth. Reheat in the oven covered at 350 degrees for 15 – 20 minutes or until in heat through. Reheat from frozen covered at 350 degrees for 40 minutes or until heated through. Keep the meat covered so it doesn’t dry out when reheating.Tips and Tricks
- The best melt-in-your-mouth brisket starts with getting the water ratio right. ¼ cup of water per pound of brisket will give you the most tender meat. If you use too much water, your brisket will be very tough and chewy.
- Slice the brisket against the grain – cut perpendicular to the direction of the muscle fibers. This makes the meat more tender and easier to chew.
- Leftover brisket ideas – Brisket enchiladas, brisket tacos, brisket nachos, or chop up the meat to add to your favorite salad or grain bowl.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
