Photo of Roasted Brisket by WW

Roasted Brisket

PersonalPoints™ per serving
Total Time
3 hr 15 min
15 min
3 hr
Here’s a wintery classic—lightened up. Toss some potatoes in the oven with the meat to round out your menu.


Uncooked onion(s)

1 large, sliced

Garlic clove(s)

2 clove(s), large, minced

Uncooked baby carrots

1 pound(s)

Fresh mushroom(s)

5 oz, sliced (about 2 to 2 1/2 cups)

Uncooked lean and trimmed beef brisket

2½ pound(s), trimmed, use brisket from the flat half

Canned crushed tomatoes

28 oz

Smoked paprika

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ pinch, crushed

Red pepper flakes

¼ tsp(s)

Fresh lemon juice

2 tbsp(s)


2 tbsp(s)


  1. Preheat oven to 325ºF.
  2. Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
  3. In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
  4. Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
  5. Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top.
  6. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.


For added colour and flavour, substitute a cup of frozen green bell pepper strips for half of the mushrooms.