Things You'll Need:
- Roasting pan 4 to 5 pound brisket 4 carrots 1 large onion 2 large baking potatoes 5 tbsp. olive oil 5 tbsp. Worcester sauce 1 tsp. garlic powder 3 tsp. dry mustard 1 tbsp. paprika 1 tsp salt 1/2 tsp. pepper 2 sprigs rosemary
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Step 1
Preheat oven to 300°F. Slice the carrots lengthwise into 3-inch long pieces, the potatoes into wedges and the onion into quarters (cut it in half, then half again). Place the cut vegetables in the roasting pan and toss with olive oil.
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Step 2
Take the brisket and place in the roasting pan on top of the vegetables. Rub with the Worcester sauce.
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Step 3
Mix the garlic powder, dry mustard, paprika, salt and pepper together in a bowl. Separate the leaves from the rosemary from the stem. Discard the stem and coarsely chop the rosemary leaves. Add to the spice mixture, then rub generously onto the brisket. Let rest for 5 minutes.
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Step 4
Place the roasting pan into the oven and bake for 3 to 4 hours, depending on thickness. Occasionally baste the brisket in the juices that run off at the bottom of the pan.
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Step 5
Let the brisket rest for about 10 minutes before slicing. Slice against the grain and serve with the baked vegetables. You may choose to serve the juices that have accumulated from the pan as well in a separate container.
