Roasted Brisket

Total Time
3 hr 30 min
20 min
3 hr
Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.


uncooked onion(s)

1 large, sliced

garlic clove(s)

2 medium clove(s), 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)

canned crushed tomatoes

28 oz


1 tsp

table salt

¾ tsp

black pepper

¼ tsp

crushed red pepper flakes

¼ tsp

fresh lemon juice

2 Tbsp


2 Tbsp


  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 beef into 1/4-inch-thick pieces. Serve meat and vegetables with sauce spooned over top.
  6. Serving size: 3 oz beef plus 3/4 c vegetables with sauce


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

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