Keto Classic Roast Brisket

Succulent, tender, and perfectly seasoned, this Keto Classic Roast Brisket is the ultimate low-carb comfort food. Infused with fresh rosemary, thyme, and a garlic rub, this slow-roasted beef brisket boasts layers of rich, savory flavor balanced by the subtle sweetness of caramelized onions, celery, and carrots. The recipe starts with a golden sear in olive oil for a beautifully browned crust before being braised in a hearty beef broth, resulting in a fork-tender texture that melts in your mouth. With just 20 minutes of prep and hands-off cooking in the oven, this keto-friendly dish is as simple as it is impressive. Perfect for family dinners, special occasions, or meal prep, serve this roast brisket surrounded by the flavorful roasted vegetables and drizzled with pan juices for a show-stopping centerpiece.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 4 pounds Beef brisket
• 3 tablespoons Olive oil
• 4 Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 2 tablespoons Fresh thyme, chopped
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Beef broth
• 2 Yellow onions, quartered
• 2 Celery stalks, chopped
• 2 Carrots, chopped

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, onion powder, paprika, salt, and black pepper.

Step 3

Rub the mixture all over the surface of the brisket, ensuring the spices are evenly distributed.

Step 4

Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat.

Step 5

Sear the brisket on both sides until browned, about 4-5 minutes per side.

Step 6

Remove the brisket from the pot and set aside.

Step 7

Add the quartered onions, chopped celery, and carrots to the pot and sauté until softened, approximately 5 minutes.

Step 8

Return the brisket to the pot, placing it on top of the vegetables.

Step 9

Pour the beef broth into the pot, ensuring it covers the vegetables but not the brisket.

Step 10

Cover the pot with a lid and transfer it to the preheated oven.

Step 11

Roast the brisket in the oven for about 3 to 4 hours, or until the meat is tender and easy to pull apart with a fork.

Step 12

Once cooked, let the brisket rest for 15 minutes before slicing against the grain to ensure maximum tenderness.

Step 13

Serve the brisket with the cooked vegetables and pan juices spooned over the top.

Nutrition Facts

Serving size	(2993.3g)

Amount per serving	% Daily Value*
Calories	4849.0

Total Fat 262.2g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 12.6g
Cholesterol 1705.5mg	0%
Sodium 13659.2mg	0%
Total Carbohydrate 55.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 22.7g
Protein 546.1g	0%

Vitamin D 145.1IU	0%
Calcium 449.9mg	0%
Iron 54.2mg	0%
Potassium 7076.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 45.8%

Carbs: 4.7%