Winter is rolling in, and honestly, that’s my favorite excuse to start cooking cozy, slow-baked recipes that make the whole house smell incredible. Oven-baked beef brisket is one of my go-to’s once the weather gets cold. It’s hearty, tender, and perfect whether I’m cooking for my family or hosting a bigger group (this one easily feeds 12–14 people without effort).
It’s also an amazing holiday shortcut if you’re not in the mood for turkey this year. Thanksgiving, Christmas… brisket fits right in and no one complains. It does take a little time, but trust me, every single bite is worth it.
This version includes root vegetables like carrots and potatoes that roast alongside the meat, soaking up all that rich flavor. They add sweetness, depth, and that rustic touch that makes this meal feel extra special. If you’re ready to make a cozy, tender brisket that practically melts in your mouth, keep reading. This one’s a must-try!
Why You’ll Love Oven Baked Beef Brisket
I’m always excited to make this oven baked beef brisket recipe because it’s a true classic that never fails to impress (and it’s SO easy to make). It’s one of those slow-cooked, old-fashioned dishes that’s surprisingly flexible too, especially when you toss in root veggies. When it’s cold outside, nothing beats slicing into a fork-tender brisket surrounded by golden, flavorful vegetables. It brings that kind of warmth that feels like a hug from the inside out.
Another reason to love it? It’s easy to prepare in the oven, no smoker or grill required. You’ll still get that deep, savory flavor and melt-in-your-mouth texture without standing outside in the cold. Plus, it’s perfect for meal prep since you can cook a large batch ahead of time. Any leftovers taste even better the next day and can easily be turned into sandwiches, tacos, or even shepherd’s pie!
Ingredients for the Oven Baked Beef Brisket Recipe
Here’s everything you’ll need to make a flavorful, slow-cooked beef brisket. These ingredients work together to build layers of rich, comforting flavor as the brisket bakes low and slow in the oven.
For the brisket:
- 3 to 4 pounds beef brisket, trimmed of excess fat
- 2 tablespoons olive oil
- 1 tablespoon kosher salt (adjust to taste)
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- 1 to 2 cups beef broth or stock
- 1 cup red wine (optional, but adds depth)
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons Worcestershire sauce
- Fresh rosemary
Recommended vegetables for long, slow cooking:
- Carrots in several colors, cut into large chunks
- Fennel, quartered
- Garlic cloves, whole or smashed
- Onions, quartered
- Potatoes, halved or quartered
You can also mix in other hearty root vegetables, such as butternut squash, pumpkin, or turnips, for extra color and sweetness. For a rustic twist, add a few handfuls of green beans, cabbage wedges, or kale near the end of cooking. They’ll soak up the juices beautifully without getting mushy.
How to Make this Oven Baked Beef Brisket at Home
This recipe is based on a 10-pound brisket, which serves about 12 people and bakes for roughly 7 hours at 300°F. A smaller brisket will cook faster, so if you are working with a 5-pound cut, plan for about 5.5 hours at the same temperature.
1. Chop your favorite veggies. I used garlic, onion, carrots (white, yellow, purple, and orange), fennel, potatoes, and fresh rosemary.
2. Make the marinade by mixing minced garlic, olive oil, paprika, soy sauce, honey, mustard, black pepper, salt, and rosemary in a bowl. Marinate the meat for 2 to 8 hours. The longer it sits, the deeper the flavor.
3. Place the vegetables in a deep baking tray. Avoid flat dishes since the juices will run. If you have a cast-iron pot with a lid, even better! It helps the meat cook evenly and stay juicy. Put the meat on top of the vegetables, pour any remaining marinade over it, wrap tightly with foil, and bake until tender.
4. Bake for 5.5 to 7 hours, depending on the size of your brisket. If you’re not sure it’s ready, cut a small piece to check. Sometimes the meat is fully cooked but still needs more time to become tender, so keep baking a little longer if needed.
5. In the last 30 minutes, remove the foil and let the meat develop a beautiful crust in the oven.
Oven Baked Beef Brisket Recipe FAQs
How long should I cook the brisket in the oven?
A good guideline is about 1 hour and 15 minutes per pound when baking at 300 °F. Bigger cuts take longer, and smaller ones may cook a little quicker, so always check for tenderness near the end.
Do I need a smoker to get good flavor?
Not at all. Oven-baked brisket turns out tender and flavorful even without a smoker. Low heat, steam, and patience do the heavy lifting for you.
What internal temperature should the brisket reach?
For best results, aim for 190 to 200 °F. That’s the range where the connective tissues break down and the meat becomes tender.
Can I make brisket ahead of time?
Yes. You can cook it a day before, refrigerate it with all the juices, then reheat it covered in a 300 °F oven until warmed through. The flavors deepen as it sits, so it’s a great make-ahead dish.
Helpful Tips for Making Oven Baked Beef Brisket
- Use a deep roasting pan or cast-iron pot so the drippings stay in the pan and keep the brisket moist.
- Let the brisket sit at room temperature for about 30 minutes before baking so it cooks evenly.
- Keep the pan covered for most of the cooking time to trap steam and tenderize the meat.
- Remove the foil in the last 30 minutes to allow the surface to form a crust.
- Check tenderness near the end of cooking time instead of relying only on the clock.
- Let the brisket rest for at least 20 minutes before slicing so the juices redistribute.
- Always slice against the grain to keep the pieces tender.
- Store leftovers with their juices, then reheat them covered so the meat stays moist. When we almost finish the brisket, I also like to make rice with the juices, it turns our so delicious.
Serving Suggestions for Oven Baked Beef Brisket
- Serve the brisket with the vegetables roasted in the pan since they hold all the flavor.
- Pair with creamy sides like mashed potatoes, polenta, or baked sweet potatoes.
- Add something bright or fresh, like green bean salad, roasted asparagus, or a simple leafy salad.
- For a hearty meal, offer rice, egg noodles, or warm dinner rolls to soak up the juices.
- Use leftovers for sandwiches, tacos, or sliders. Pickles or slaw add a nice contrast.
- If serving for a holiday, add classic sides like roasted Brussels sprouts, cranberry relish, or herb stuffing.
- Portion around ½ pound of uncooked brisket per person if you are feeding a group.
Final Thoughts
This oven baked beef brisket is a family favorite for a reason. The slow roasting gives the meat its tenderness, the vegetables soak up all those savory juices, and the whole meal feels comforting in a way only home cooking can. Whether you serve it for a special occasion or a simple family dinner, it always brings that satisfying, made-with-love flavor to the table.
Related: 21+ Thanksgiving Food Ideas That Are Not Turkey
Tried this beef brisket recipe? Share your thoughts or tips in the comments to help other readers make the perfect brisket, too!
Oven Baked Beef Brisket with Root Vegetables
Ingredients
For the brisket:
- 3 to 4 pounds beef brisket trimmed of excess fat
- 2 tablespoons olive oil
- 1 tablespoon kosher salt adjust to taste
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- 1 to 2 cups beef broth or stock
- 1 cup red wine optional, but adds depth
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons Worcestershire sauce
Recommended vegetables for long, slow cooking:
- Carrots in several colors cut into large chunks
- Fennel quartered
- Garlic cloves whole or smashed
- Onions quartered
- Potatoes halved or quartered
- Fresh rosemary sprigs
Instructions
- Chop your favorite veggies. I used garlic, onion, carrots (white, yellow, purple, and orange), fennel, potatoes, and fresh rosemary.
- Make the marinade by mixing minced garlic, olive oil, paprika, soy sauce, honey, mustard, black pepper, salt, and rosemary in a bowl. Marinate the meat for 2 to 8 hours. The longer it sits, the deeper the flavor.
- Place the vegetables in a deep baking tray. Avoid flat dishes since the juices will run. If you have a cast-iron pot with a lid, even better; it helps the meat cook evenly and stay juicy. Put the meat on top of the vegetables, pour any remaining marinade over it, wrap tightly with foil, and bake until tender.
- Bake for 5.5 to 7 hours, depending on the size of your brisket. If you’re not sure it’s ready, cut a small piece to check. Sometimes the meat is fully cooked but still needs more time to become tender, so keep baking a little longer if needed.
- In the last 30 minutes, remove the foil and let the meat develop a beautiful crust in the oven.
