Low Fat Classic Roast Brisket

Indulge in the hearty comfort of a *Low Fat Classic Roast Brisket*, a lighter twist on the traditional favorite that doesn’t skimp on flavor. This recipe features a tender, oven-roasted brisket that’s carefully trimmed of visible fat and slow-cooked with a medley of wholesome vegetables like carrots, celery, and onions. Infused with garlic, fresh thyme, and a splash of low-sodium beef broth, this brisket is elevated by its rich tomato paste-based sauce that perfectly complements its juicy texture. Ideal for Sunday dinners or holiday gatherings, this dish prioritizes both health and taste, making it perfect for those seeking a delicious yet low-fat recipe. Serve it alongside the roasted vegetables with a generous drizzle of pan juices for a satisfying, nutrient-packed meal that’s irresistibly comforting.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Brisket (trimmed of visible fat)
• 1 tablespoon Olive oil
• 4 cloves Garlic cloves, minced
• 1 large Large onion, sliced
• 3 medium Carrots, sliced
• 2 stalks Celery stalks, sliced
• 4 sprigs Fresh thyme
• 2 leaves Bay leaves
• 2 cups Beef broth, low-sodium
• 2 tablespoons Tomato paste
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the brisket dry with paper towels and season both sides with salt and pepper.

Step 3

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the brisket and sear on all sides until browned, about 4 minutes per side. Remove the brisket and set aside.

Step 4

In the same pot, add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Step 5

Stir in the tomato paste and cook for another 2 minutes.

Step 6

Pour in the beef broth, scraping the bottom of the pot to incorporate any browned bits.

Step 7

Return the brisket to the pot, placing it on top of the vegetables. Add the thyme and bay leaves.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3.5 to 4 hours, or until the brisket is tender and easily pulls apart with a fork.

Step 9

Once cooked, remove the pot from the oven and let the brisket rest in the pot, covered, for 15-20 minutes.

Step 10

Slice the brisket against the grain and serve with the roasted vegetables and a ladle of pan juices for extra flavor.

Nutrition Facts

Serving size	(2326.3g)

Amount per serving	% Daily Value*
Calories	2499.0

Total Fat 97.7g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1020.6mg	0%
Sodium 3650.0mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 21.1g
Protein 337.3g	0%

Vitamin D 0IU	0%
Calcium 364.6mg	0%
Iron 39.4mg	0%
Potassium 6051.1mg	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: 36.2%

Protein: 55.6%

Carbs: 8.2%