Recipe courtesy of Sherman's Deli & Bakery

Roast Brisket of Beef

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  • Level: Easy
  • Total: 3 hr 50 min (includes roasting time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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4 onions, sliced

4 stalks celery, sliced 

2 carrots, sliced 

One 6- to 8-pound beef brisket 

Salt and black pepper


  1. Preheat the oven to 375 degrees F.
  2. Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
  3. Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
  4. Let rest for 20 minutes before slicing and serving.