product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Roasted Beef Brisket with Carrots and Tomatoes

Serves 10
Time 3 hr 30 min
This flavorful brisket develops a rich, slightly sweet sauce during its three-hour cook time. Arrange any leftover brisket and roasted vegetables between slices of whole wheat bread for an easy lunch.
Special Diets:
Ingredients
  • 1 (4.0-pound) beef brisket
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 tablespoon extra-virgin olive oil
  • 2 yellow onions, chopped
  • 3 carrots, sliced into 1/2-inch rounds
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 (28.0-ounce) can chopped tomatoes, undrained
  • 2 cups low-sodium beef broth or 1 cup broth plus 1 cup red wine
  • 2 1/2 tablespoons light brown sugar
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Sprinkle brisket all over with salt and pepper then arrange fat-side up in a heavy roasting pan.

Heat oil in a large skillet over medium high heat.

Add onions and cook, stirring occasionally, until just golden brown.

Scatter cooked onions, carrots, parsley and tomatoes with their liquid over brisket.

In a small bowl, mix beef broth and sugar until dissolved then pour around brisket.

Cover the pan tightly with foil.

Roast, turning brisket and stirring vegetables once or twice during cooking, until meat is very tender, about 3 hours.

Transfer brisket to a large cutting board and rest until cool enough to handle.

Trim off and discard all visible fat then slice diagonally against the grain and transfer brisket to a platter; tent with foil to keep warm.

Simmer pan juices until reduced slightly to make a sauce, if desired, then spoon over beef and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 (4.0-pound) beef brisket
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 tablespoon extra-virgin olive oil
  • 2 yellow onions, chopped
  • 3 carrots, sliced into 1/2-inch rounds
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 (28.0-ounce) can chopped tomatoes, undrained
  • 2 cups low-sodium beef broth or 1 cup broth plus 1 cup red wine
  • 2 1/2 tablespoons light brown sugar
Shop with Prime

Exclusively for Prime members in select ZIP codes.