Roasted Brisket
PersonalPoints™ per serving

Total Time: 3 hr 30 min
Prep: 20 min
Cook: 3 hr
Serves: 8
Here is a Jewish holiday classic—lightened up. The brisket is roasted on top of a bed of sliced onions, chopped garlic, baby carrots, and fresh mushrooms. Everything is then coated with a savory mixture of crushed tomatoes, paprika, lemon juice, sugar for a touch of sweetness, and red pepper flakes for a touch of heat. You can also toss some potatoes in the oven with the meat to round out your meal. Or serve with barley or rice to sop up all of the delicious gravy. For added color and depth of flavor, you can substitute a cup of frozen green bell pepper strips for half of the mushrooms. Bonus: The leftover meat makes delicious lettuce wraps or sandwiches.
  • 1 large uncooked onion, sliced
  • 2 medium garlic cloves, minced
  • 1 lb uncooked baby carrots
  • 5 oz fresh mushrooms, sliced (about 2 to 2 1/2 cups)
  • 2½ lbs uncooked lean and trimmed beef brisket
  • 28 oz canned crushed tomatoes
  • 1 tsp paprika
  • ¾ tsp table salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp fresh lemon juice
  • 2 tbsp sugar

  1. Preheat the oven to 325ºF.
  2. Spread onion slices and garlic on the 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 the 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 cup vegetables with sauce!

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