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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Grass Fed Beef Recipes / Slow Cooked Beef Brisket (sugar free)

Slow Cooked Beef Brisket (sugar free)

by Sarah Pope / Affiliate Links ✔

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Easy, oven-baked beef brisket recipe that is ready in a few hours. The pastured meat is slow-cooked with seasonal vegetables and rich gravy made from pan drippings. Sugar free too!

oven roasted brisket

Slow-cooked beef brisket is a dish that some people assume you need a smoker to make. As it turns out, you can make a fantastic oven-baked version that is sugar-free in just a few hours!

To me, grass-fed brisket is incredible comfort food and best served with root vegetables like carrots, onions, and potatoes.

If you make your own gravy with the pan drippings and drizzle on top of each slice, you won’t miss the sugary barbecue sauces (and yes, the sweetener is almost always canker sore and acne inducing high fructose corn syrup!) typically served at restaurants or worse, basted on top.

Try this easy oven-baked brisket this weekend!

If you double the recipe, you will have plenty of leftovers for sandwiches too.

I recommend and use these sourdough buns that are baked fresh and shipped to your door by a small family-owned bakery.

slow cooked beef brisket with root vegetables
5 from 3 votes
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Beef Brisket with Root Vegetables

Easy, oven-baked recipe for beef brisket that is ready in a few hours. Meat is slow-cooked with root vegetables and rich gravy made from pan drippings.

Course Main Course
Cuisine American
Keyword oven baked, slow cooked, sugar free
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6
Calories 152 kcal
Author Sarah Pope

Ingredients

  • 1 4-6 lb beef brisket preferably grassfed
  • 1.5 cups chicken stock
  • 2 TBL pastured lard for browning the brisket
  • 2 TBL butter preferably pastured
  • 1 TBL arrowroot flour optional

Vegetables

  • 2 medium onions coarsely chopped
  • 5 large carrots halved
  • 2-3 parsnips halved
  • 2-3 turnips quartered
  • 1 rutabaga coarsely chopped
  • 8 small red potatoes optional, halved

Salt and Spices

  • 2-3 garlic cloves crushed
  • 1-2 tsp sage
  • 1-2 tsp thyme
  • 1-2 tsp dry ground mustard
  • 1-2 tsp black pepper
  • 2 tsp sea salt

Instructions

  1. Preheat oven to 275 °F (135 °C). Season brisket on all sides to taste with the sage, thyme, mustard, sea salt and pepper.

  2. Heat the lard or butter in a roasting pan or skillet large enough to hold the meat and vegetables over medium-high heat. Brown on all sides. Remove meat and cook onions and crushed garlic until just tender.

  3. Return brisket to pan fat side up with the onions and garlic and add the chicken stock. Cover and bake for about 2 hours.

  4. Add the vegetables to the pan and sprinkle with a little more of the seasonings used on the meat.

  5. Cover and roast for an additional 2 to 4 hours or until fork-tender.

  6. Remove the brisket to a platter and keep warm. Place the vegetables in a bowl and cover to keep warm. Make the gravy with the pan drippings (see below).

Gravy

  1. In a small bowl, knead the arrowroot and butter together with your fingers until well combined.

  2. Place the roasting pan with juices over medium-high heat.

  3. Bring to a boil, scraping up the browned bits in the bottom of the pan.

  4. Whisk in the arrowroot-butter mixture and continue to cook, stirring constantly, until very smooth and slightly thick. This takes about 1 minute.

  5. Once the gravy is ready, remove from heat and set aside.

  6. Slice the brisket thinly against the grain and serve with the vegetables, drizzling on some gravy as desired. Serve immediately.

Recipe Notes

Go with whatever combination of vegetables appeals to you. What is in season is recommended.

Leave out the arrowroot when making the gravy if you are avoiding starch. One or two egg yolks can be substituted instead for thickening.

Nutrition Facts
Beef Brisket with Root Vegetables
Amount Per Serving (2 slices)
Calories 152 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 2.2g11%
Polyunsaturated Fat 1g
Monounsaturated Fat 2.4g
Cholesterol 40mg13%
Sodium 100mg4%
Potassium 102mg3%
Carbohydrates 2g1%
Protein 5.2g10%
Calcium 4mg0%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
sugar-free oven-baked beef brisket slices on wood cutting board
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Category: Grass Fed Beef Recipes, Low Carb Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (8)

  1. wendell

    Sep 14, 2022 at 5:21 am

    5 stars
    1-2 tsps. of salt just wouldn’t be enough for me. I’m cooking a large chuck roast today and will put at least a tablespoon of Celtic Sea salt with the root vegetables and then sprinkle salt on the roast when I insert the garlic cloves & ginger. I have been wanting to cook a brisket and now that I have this recipe, I will give it a try. The folks I buy my raw milk and meat from will have what I need.

    Reply
    • Sarah Pope

      Sep 14, 2022 at 8:48 am

      By all means use more salt is that is what your taste buds prefer!

  2. Lisa

    Aug 30, 2022 at 11:09 pm

    5 stars
    Can this be made in the vita clay or slow cooker?

    Reply
    • Sarah Pope

      Aug 31, 2022 at 8:57 am

      This may work … I just haven’t tried it. I use the oven especially because the brisket is so large … not sure it would fit in a slow cooker.

  3. Kathleen D

    Aug 30, 2022 at 10:33 pm

    5 stars
    Do you think this would work in a crock pot? It is WAY too hot to use the oven where I live.

    Reply
    • Sarah Pope

      Aug 31, 2022 at 8:59 am

      Perhaps … I don’t have a crockpot and haven’t tried it in one. The issue I think would be the size of the brisket and whether it would fit?

  4. Albertina Geller

    Apr 20, 2020 at 4:02 am

    It has been a long time since I have had a brisket. Although I have never made one in an oven before so it’ll be fun to try. You always have some great tips. Thank you so much for sharing 🙂

    Reply

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