Oven-roasted meat breast simmered in the oven until super tender. The breast is cooked in red wine, vegetables and meat broth. A perfect Sunday dinner to prepare.
Slow Roasted Beef Brisket
is the best comfort food. It’s the perfect meal for a lazy Sunday dinner. As a bonus, everything is cooked in a pan, making cleaning easy. This slow roast meat breast comes out tender, juicy and melts in the mouth. I start by burning the outside of the breast over high heat to get a good crust and caramelization in the meat. This adds a lot of flavor and is an important step. I roast my breast with a mixture of carrots, celery and onion. I also added a couple of cloves of garlic for flavor. As for the liquid, I used beef broth, red wine and a touch of Worcestershire sauce.
The beef breast is roasted in the oven over low heat for 3-4 hours or until tender. I like to bathe my beef breast every 30 minutes to an hour to keep the meat juicy and tender.
This beef breast recipe is enough for four people with a little to spare. I love serving leftovers the next day on a roll with melted Swiss cheese and au jus. It’s amazing!
How to cook
beef breast
- Seasonal beef: Season the breast with salt and pepper.
- Sealed beef: Add 1/2 tablespoon of oil to a cast iron skillet. Over high heat, seal the breast on both sides. This takes about 2 minutes on each side. Remove from the pan and set aside.
- Caramelize vegetables: Add 1/2 tablespoon of oil to the same cast iron skillet. Cook the carrots, celery and onion for about 3-4 minutes until slightly tender. Add the garlic and cook for one minute.
- Roast: Add beef broth, red wine, and Worcestershire sauce. Bring to a simmer. Remove the heat and add the bay leaves and season with pepper. Place in the oven and cover. Cook until tender 3-4 hours. Suffice every 30 minutes to an hour. If you run out of liquid, add a little more meat broth. The breast should be easy to cut and crumble when you pull it with a fork.
- Rest: Remove from oven and let stand for at least 30 minutes
- Slice or crumble: Breast against the current. This is very important for super tender slices of beef.
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- Serve: Breast with drops from the pan or homemade sauce
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- Store: Leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Reheat: Brisket in oven covered with aluminum foil at 325 degrees for 45 minutes to an hour or until heated.
Which cut of meat should I use?
The breast cut I used was a leaner cut known as a “first cut” or “flat cut.” It is a thinner slice of breast with less fat. It is the perfect cut of meat to roast and slice.
Tips for
the tender breast of slow roasted meat
- After the breast comes out of the oven, let it sit for about 30 minutes before cutting. This helps the breast retain moisture and keeps the meat juicy.
- Feel free to substitute vegetables for what you have on hand. Any other tuber would work very well!
- I like to leave excess fat in the breast. It helps the breast stay moist while cooking.
- Be sure to cut the meat against the grain. This results in a more tender cut of meat.
Can this be done in the slow cooker?
Yes! This is a great meal to make in the slow cooker. Simply seal the breast as directed and add it to the slow cooker along with the vegetables, wine, broth, bay leaf and seasonings. Simmer for 8 hours or until tender.
What to serve with beef breast
- Egg noodles Mashed
- Scalloped
- potatoes
- cornbread
- Bacaroni and baked cheese Garlic
- Honey Roasted carrots
- The BEST green bean casserole
- Easy bacon Cheddar cookies
- Slow cooker Balsamic
potatoes
The BEST
Roasted sprouts Brussels sprouts
Brussels sprouts 
Here are more meat recipes to enjoy!
Easy meat stew
- Sesame meat
- Mongolian
- Tender meat
- stew
- Slow cooker Broccoli Roast beef
- Meat breast
meat
