This oven roasted brisket recipe delivers tender, juicy beef with a rich crust, all made right in your home oven. If you love slow-cooked comfort food but don’t have a smoker, this method gives you reliable, flavorful results every time.
Unlike smoked brisket, oven roasting keeps things simple while still breaking down the tough connective tissue that makes brisket so satisfying. With the right seasoning, low heat, and patience, you’ll get slices that are moist, deeply savory, and perfect for family dinners or special occasions.
Why You’ll Love It
- No smoker required: Perfect for home kitchens.
- Ultra tender: Low-and-slow cooking melts the fat.
- Make-ahead friendly: Tastes even better the next day.
- Versatile: Great for sandwiches, plates, or leftovers.
Ingredients
- 4 to 5 lb beef brisket (flat or point cut)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
Instructions
- Preheat your oven to 300°F. Pat the brisket dry with paper towels and place it on a rimmed roasting pan.
- Rub the brisket all over with olive oil. In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and cumin.
- Coat the brisket evenly with the spice mixture, pressing it into the meat for better adhesion.
- Pour the beef broth and Worcestershire sauce into the bottom of the pan. Cover the brisket tightly with foil.
- Roast for 3½ to 4 hours, until the brisket is fork-tender. Internal temperature should reach about 195–203°F.
- Remove the foil and raise the oven temperature to 425°F. Roast uncovered for 15–20 minutes to develop a crust.
- Let the brisket rest for at least 20 minutes before slicing against the grain.
Tips & Variations
- For extra moisture, baste the brisket halfway through cooking using the pan juices.
- Add sliced onions or garlic cloves to the pan for deeper flavor.
- If you enjoy smoked flavors, compare this method with a Traeger-style brisket for inspiration.
- Leftover brisket works beautifully in hearty dishes like comfort soups .
Substitutions
- Swap beef broth for low-sodium chicken broth if needed.
- Use avocado oil instead of olive oil for higher heat tolerance.
- Replace Worcestershire with soy sauce plus a splash of apple cider vinegar.
Serving Suggestions
Serve oven roasted brisket with classic sides like mashed potatoes, roasted vegetables, or mac and cheese. It also pairs well with cozy comfort dishes such as baked mac and cheese .
Storage & Reheating
Store leftover brisket in an airtight container with some pan juices for up to 4 days in the refrigerator. Reheat gently in a covered dish at 300°F until warmed through.
FAQs
Can I cook brisket faster?
Brisket needs time to break down. Higher temperatures will result in tough, dry meat. Low and slow is key for oven roasted brisket.
Do I slice brisket right away?
Always let brisket rest. This allows the juices to redistribute and keeps the meat moist.
More to Try
- Smoked Mac and Cheese
- Slow Cooker Lemon Herb Chicken
- Dry Brined Roast Turkey
- Old-Fashioned Chicken and Dumplings
Conclusion
This oven roasted brisket proves you don’t need a smoker to make deeply flavorful, tender beef. With simple ingredients and patient cooking, this recipe earns a permanent spot in your comfort food rotation.
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Oven Roasted Brisket
- Total Time: 4 hours 35 minutes
- Yield: 6 servings 1x
Description
This oven roasted brisket delivers tender, juicy beef with a rich crust—no smoker required. Perfect for comfort food lovers who want deep flavor and simplicity.
Ingredients
- 4 to 5 lb beef brisket (flat or point cut)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
Instructions
- Preheat your oven to 300°F. Pat the brisket dry with paper towels and place it on a rimmed roasting pan.
- Rub the brisket all over with olive oil. In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and cumin.
- Coat the brisket evenly with the spice mixture, pressing it into the meat for better adhesion.
- Pour the beef broth and Worcestershire sauce into the bottom of the pan. Cover the brisket tightly with foil.
- Roast for 3½ to 4 hours, until the brisket is fork-tender. Internal temperature should reach about 195–203°F.
- Remove the foil and raise the oven temperature to 425°F. Roast uncovered for 15–20 minutes to develop a crust.
- Let the brisket rest for at least 20 minutes before slicing against the grain.
Notes
For extra flavor, add sliced onions or garlic cloves to the pan. Leftovers are perfect for soups or sandwiches. Baste halfway for more moisture.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Category: Dinner
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 1g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg
Keywords: oven roasted brisket, beef, comfort food, holiday meal, slow cooked