This mustard roast beef brisket is your new low-effort, high-reward dinner hero—and yes, it’s done without a slow cooker. You know that one recipe that makes you feel like a kitchen wizard with zero effort? Yeah, this is that one.
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Why you'll love this recipe
Easy to make. You basically smear things on meat and toss it in the oven. If you can stir and wait, you can cook this.
Perfect for hosting. Brisket is impressive with zero drama. Serve this with something fancy like Whole Baked Barramundi or spicy like Peri Peri Chicken and look like a pro.
Meal prep friendly. This keeps like a dream. Pair it with a Mediterranean Roast Veg Salad, an Orzo Pesto Pasta Salad for some balance.
Beef. Enough said. If you're into hearty, meaty mains, check out Beef Paprika Stew or Beef Black Pepper Stir Fry next.
Ingredients and Substitutions
Beef brisket roast. This cut is perfect for slow cooking—it breaks down beautifully and becomes ridiculously tender. Chuck roast can work, but brisket will give the better texture.
Mustards. I recommend both Dijon mustard and wholegrain mustard as you get the refined nature of the Dijon (in comparison to yellow), and the pop of mustard seeds from the wholegrain.
Garlic. Lots of it. Measure with your heart.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make oven roasted brisket
Step 1: In a bowl, mix together equal parts wholegrain and Dijon mustard with garlic, salt, and a good crack of pepper.
Step 2: Slather over the brisket (all sides)
Step 3: Cover and chill for at least 1 hour—or overnight if you're planning ahead. The longer it sits, the better it tastes. If storing overnight in the fridge, remove at least 30 minutes before cooking.
Step 4: Preheat your oven to 100°C (210°F).
Step 5: Before roasting, pour about ½ cup of water, beef broth, or wine to the base.
Step 6: Pop the lid on your cast iron dish and slide it into the oven. Let it roast for 8–10 hours.
Step 7: Let it rest, lid on, for 15–20 minutes before slicing or shredding. Spoon those pan juices all over the top.
Top Tip
Low oven temps = magic. The key to super tender brisket is giving it time. Low and slow breaks down the connective tissue for melt-in-your-mouth bites.
Let it rest. Seriously. This helps all the juices settle back into the meat, so every bite is juicy and full of flavour.
Recommended Equipment
A heavy-duty cast iron casserole dish (like a Dutch oven) is your brisket’s best friend. It holds the heat evenly and goes from stovetop to oven without a fuss.
Can you meal prep beef brisket?
Mustard roast beef brisket is made for meal prep. Once cooked, it keeps beautifully and can be sliced or shredded to add to salads like a Beef Vermicelli Salad, a Poke Bowl, wraps, grain bowls, or just eaten cold at midnight straight from the fridge (no judgment).
You can store the brisket in an airtight container in the fridge for up to 4-5 days (keep the cooking juices) and freeze for up to 3 months (again, keep the juices).
How do you reheat brisket?
Reheat in the oven with a splash of broth covered in foil at 160°C (320°F) until warm. You could also use the microwave to reheat on 1 minute intervals (make sure there's some juices or liquid to stop it drying out).
What can you serve this with?
You can serve this alongside other proteins for a big entertaining dinner (such as for Christmas or Easter) including Salmon Side and Roast Turkey.
If you're just looking for some sides, you can't go past a Focaccia to dip into those juices, or a simple Mediterranean Pasta Salad. Even just some Rice would do the trick.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Roughly 200–250g (7–9oz) per person is a good rule. This 2kg brisket will serve approx. 10 people.
Leftovers are a bonus, so lean toward more if you’re unsure.
Brisket wins for flavour and texture, especially in this mustard roast beef brisket recipe. Chuck roast is a fine backup if needed.
Technically yes, but this version is oven roasted without a slow cooker for that deep, roasted flavour and crusty edge.
Other beef recipes you might like
Or, you can have a browse through my Beef Recipes for more delicious eats.
Recipe
Mustard Roast Beef Brisket
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Equipment
Ingredients
- 2 kg beef brisket, see note 1
- ¼ cup wholegrain mustard
- ¼ cup dijon mustard
- 1 head garlic, crushed
- 2 tbsp brown sugar
- ½ ` cup water
- salt and pepper , to taste
Instructions
- In a bowl, mix together equal parts ¼ cup wholegrain mustard and ¼ cup dijon mustard with 1 head garlic, salt and pepper .
- Slather the mariande all over the 2 kg beef brisket.
- Cover and chill for at least 1 hour—or overnight if you're planning ahead. The longer it sits, the better it tastes. If storing overnight in the fridge, remove at least 30 minutes before cooking.
- Preheat your oven to 100°C (210°F).
- Before roasting, pour about ½ cup of water, beef broth, or wine to the base.
- Pop the lid on your cast iron dish and slide it into the oven. Let it roast for 8–10 hours.
- Let it rest, lid on, for 15–20 minutes before slicing or shredding. Spoon those pan juices all over the top.
Zakary Kubik
Can attest. Food coma possible (lilely) side effect. You will not stop eating... like me on Easter!
athletelunchbox
Hahaha I'm so glad you liked it! It's a real crowd pleaser (and super easy to make, too!!)
Anonymous
A true crowd pleaser for any entertainment! Absolutely loved this ?
athletelunchbox
So glad you liked it! It's such a good recipe for entertaining!
athletelunchbox
Thank you! I'm so glad you enjoyed it!
Angie
This was so delicious!! Might have to make this a monthly staple ?
athletelunchbox
It's almost become that here as well! Zak requests it frequently!!