This oven-roasted Brisket is the perfect main dish for Passover! It’s made with onions, carrots, garlic, and is incredibly simple to make.

A speckled grey bowl with sliced brisket and veggies on it.

Featured Reader Review:

“This was WONDERFUL!!! Better than my mom-in-law’s recipe!! Easy and delicious….Don’t just pin this recipe….make it for dinner now!!” – Robin

Table of contents

Why You’ll Love this Passover Brisket

Brisket isn’t just for BBQ! I mean, of course, it’s an amazing cut of meat to throw in a smoker, but it’s also a classic comforting food to serve during Passover today! As someone of Ashkenazi Jewish heritage myself, I love brisket! And this one tastes absolutely heavenly. 

Here’s why you’ll love it…

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • Easy to Make! The prep work will barely take you any time, but you’ll be able to taste the love in the finished product.
  • Comforting and delicious. This is one of those meals that just tastes like bubbie made it. It’s just like you had as a kid!

The Ingredients for Passover Brisket

See the recipe card below for full information on ingredients and quantities.

All the ingredients needed to make Passover brisket laid out on a counter.
  • Brisket flat. You can very easily use a whole brisket for this recipe (just roast it for a bit longer), but since brisket isn’t as cheap as it used to be, I like using the flat as it’s a bit cheaper. Since the flat is leaner, you may be worried that it won’t be as tender if it’s leaner, but trust me, all you need to do is treat it right! This is still incredibly juicy and tender.
  • Carrots, Onions, and Garlic. This is definitely the kind of recipe that benefits from lots of garlic, so don’t be afraid to add more.
  • Tomato Sauce and Coconut Sugar. Brisket is often made with ketchup, but I find that a little overly sweet. I prefer to use a bit of coconut sugar and tomato sauce (I use my nightshade-free version).
  • Broth and Red Wine Vinegar. 
  • Bay Leaves and Parsley. 
  • Olive Oil, Salt, and Pepper.

How to make Oven Roasted Passover Brisket

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

The brisket in a cast iron skillet searing.

Step One. Sear the brisket then set aside.

Carrots, onions, and garlic being sauted in a cast iron skillet.

Step Two. Saute the carrots, onions, and garlic until lightly softened.

The seared brisket on top of the sauted veggies in the cast iron skillet.

Step Three. Add the brisket to the pan.

The brisket on top of veggies in the cast iron skilet topped with coconut sugar, tomato sauce and parsley.

Step Four. Top with coconut sugar, tomato sauce, and parsley. Pour the broth and vinegar into the base of the pan, add the bay leaves and cover the pan. Then transfer to the oven.

The brisket after baking in the cast iron skillet.

Step Five. Remove the brisket from the oven and allow to rest.

The brisket sliced and on a plate read to be eaten.

Step Six. Slice and servewith the side of the vegetables, and topping with the cooking juices.

Recipe FAQS

Can you make this recipe without coconut sugar?

You can leave off the coconut sugar if you’d prefer!

How do you make this brisket AIP?

Omit the black pepper
Use nightshade-free marinara in place of tomato sauce.

Should you sear your brisket before roasting it?

I highly recommend doing this step. It adds extra color, and help to caramelize the fat for added flavor before you slow roast it in the oven.

What pot do you use to cook this brisket?

Using a large dutch oven is the best option as it conducts the most heat. However, you can also use a large roasting pan if needed.

What do you serve brisket with?

Since this recipe also includes carrots and onions, you can easily serve this as a full meal with a side salad, and some matzo ball soup.

A plate with a serving of sliced brisket with vegetables with it.

You’ll also like…

If you tried this Passover Brisket or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

5 from 4 reviews

The Most Amazing Passover Brisket

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Author: Michelle
This oven-roasted Brisket is the perfect main dish for Passover! It's made with onions, carrots, garlic, and is incredibly simple to make.
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Ingredients
 

  • 3 lb brisket flat, see notes for whole brisket
  • salt & pepper
  • 2 tbsp avocado oil
  • 2 cups carrots, chopped
  • 1 yellow onion, sliced thin
  • 4 cloves garlic, minced
  • 2 tbsp coconut sugar
  • ½ cup tomato sauce
  • 1 tsp dried parsley
  • 1 cup beef broth
  • 2 tbsp red wine vinegar
  • 3 bay leaves

Instructions
 

  • Preheat the oven to 350 F.
  • Trim any excess fat off of the brisket, leaving about 1/4" of fat. Season it well on all sides.
  • Using a large cast-iron casserole dish, heat over medium heat and add the olive oil. Sear the brisket for 3-4 minutes on each side to lightly brown and generously season. Transfer the brisket to a clean surface.
  • Using the same pan, saute the carrots, and onions for 5-6 minutes or until lightly softened. Lightly season with salt and pepper and add the garlic. Saute for another 2 minutes. Push the vegetables to the edge of the pan, making space for the brisket.
  • Add the brisket to the pan and top with coconut sugar, tomato sauce, and parsley. Pour the broth and vinegar into the base of the pan, add the bay leaves and cover the pan.
  • Cover and transfer to the oven and roast for 2 hours. Reduce the oven heat to 300 F and roast for another 1 1/2 hours, checking halfway to ensure the brisket is not over cooking. It should be tender when done.
  • Remove the brisket from the oven and allow to rest before slicing and serving with the side of the vegetables, and topping with the cooking juices.

Notes

If you don’t have a large casserole dish, you can sear the brisket in a pan and roast it in a covered baking dish or roasting pan.
To make this brisket AIP, omit the black pepper and use nightshade-free tomato sauce. 
If using a whole brisket, add 30 minutes to the cook time as needed until the brisket is cooked through.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Serving: 1serving, Calories: 297kcal, Carbohydrates: 9.5g, Protein: 37.6g, Fat: 12.4g, Fiber: 1.6g
All nutrition facts are estimated and will vary.
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