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Overnight Beef Brisket
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5 from 1 vote

Overnight Beef Brisket

This tender and flavorful Overnight Beef Brisket cooks up easily for a meal that's perfect alongside your favorite veggies, rice or pasta dish!
Prep Time1 hr 10 mins
Cook Time8 hrs
Total Time9 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: beef, brisket, overnight, tri-tip
Servings: 5 servings
Calories: 635kcal
Author: Admin


  • 1 beef brisket large, or two smaller briskets
  • 1 ea kosher onion soup mix packet
  • 1 onion sliced
  • 2 carrots cut into chunks
  • 1 C dry red wine
  • 1 C beef broth
  • 1 C tomatoes crushed
  • 6 cloves garlic minced


  • Spray a roasting pan or large casserole dish with non-stick cooking spray.
  • Rub brisket on all sides with onion soup mix. Place in prepared dish. Place carrots and onions over the brisket.
  • In a large bowl, stir together wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and brisket.
  • Cover with aluminum foil and refrigerate for 1 hour or until ready to cook.
  • When ready, place covered dish in the oven and set to 225 degrees. Cook for 8 to 10 hours, depending on the size of the brisket.
  • When done, carefully remove the brisket from the dish and place on a cutting board. Scrape to remove the fat from the bottom of the brisket and discard the fat.
  • Slice the brisket against the grain and transfer to a serving dish. Strain the vegetables from the sauce and place around the brisket on a serving dish.
  • Transfer the remaining liquid to a medium pot and heat over medium-high to bring to a boil. Reduce the sauce to your desired consistency. Spoon over the brisket and vegetables before serving.


Calories: 635kcal | Carbohydrates: 8g | Protein: 77g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 485mg | Potassium: 1418mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4324IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 7mg