Put a raw beef brisket half in the deep roasting pan and 4 other simple ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient oven beef using a raw beef brisket half is the kind of set-it-and-forget-it meal I lean on during busy weeks. You simply tuck a brisket into a deep roasting pan, add four pantry-friendly ingredients, and let the oven do the rest. The result is fork-tender, deeply flavored beef that tastes like you fussed all afternoon, even though you barely lifted a finger. It’s perfect for Sunday dinners, game days, or any night you want to spoil your family a little—my husband always goes back for seconds.

Serve this brisket sliced or shredded alongside buttery mashed potatoes or roasted baby potatoes to soak up all those savory juices. A simple green side like steamed green beans, roasted carrots, or a tossed salad balances the richness nicely. Warm dinner rolls or crusty bread are great for mopping up the pan drippings. Leftovers make fantastic sandwiches the next day on toasted buns with a little mayo or mustard and a scoop of coleslaw.

Servings: 6

1 raw beef brisket half (3–4 pounds), trimmed of excess hard fat

Preheat your oven to 300°F (150°C). Place a rack in the center of the oven so there’s plenty of room for your deep roasting pan.

Pat the raw beef brisket half dry with paper towels to help it brown and hold the seasonings. If there are very thick, hard pieces of fat, trim them away, but leave a thin layer for flavor.

Place the brisket, fat side up, in a deep metal roasting pan. This pan should be deep enough to catch juices as the meat cooks and to allow you to cover it tightly later.

In a small bowl, stir together the salt and the black pepper and garlic powder blend. Sprinkle this mixture evenly over the top and sides of the brisket, then gently rub it in so the meat is lightly coated in the dark spices, just like in the photo you’d snap on your phone.

Drizzle the oil evenly over the top of the seasoned brisket, then pour the Worcestershire sauce over the meat and into the bottom of the pan. Use your hands or a spoon to lightly spread the liquids so the entire surface of the brisket is moistened and the bottom of the pan has a thin layer of liquid.

Cover the roasting pan tightly with heavy-duty aluminum foil, crimping the edges all the way around to seal in the steam. This helps the brisket become tender and keeps it from drying out.

Place the covered pan in the preheated oven and bake for 3 to 3 1/2 hours, or until the brisket is fork-tender. Check for doneness by carefully peeling back a corner of the foil (watch for steam) and inserting a fork into the thickest part; it should slide in easily and the internal temperature should be at least 195°F (90°C) for very tender slices or shredding.

Once the brisket is tender, remove the pan from the oven and keep it covered. Let the brisket rest in the pan juices for at least 20–30 minutes. This resting time makes the meat juicier and easier to slice.

Transfer the brisket to a cutting board, reserving the juices in the pan. Slice the brisket against the grain into thin slices for serving, or shred it with two forks if you prefer pulled beef.

Spoon some of the warm pan juices over the sliced or shredded brisket before serving to keep it moist and flavorful. Taste and add a pinch more salt or pepper at the table if needed.

For picky eaters, you can go lighter on the black pepper and garlic powder blend and add a teaspoon of brown sugar to the seasoning mix for a slightly sweeter crust. If your family likes a little tang, stir 1/4 cup of ketchup or barbecue sauce into the pan with the Worcestershire sauce before baking—this keeps the ingredient list simple but adds a familiar, family-friendly flavor. You can also add thick-cut onion slices or carrot chunks around the brisket in the pan; they’ll roast in the drippings and make an easy built-in side dish. For a smokier taste without a grill, use a smoked salt or add a small pinch of smoked paprika to the spice blend. Leftovers freeze well: cool completely, slice, and store in freezer bags with a bit of the pan juice to keep the meat from drying out. To reheat, warm gently in a covered dish with extra juices or a splash of broth. For food safety, always start with a brisket that has been properly refrigerated and is within its use-by date. Keep raw meat separate from other foods and wash your hands, cutting boards, and knives thoroughly after handling. Cook the brisket until it reaches a safe internal temperature of at least 145°F (63°C), though going higher to 190–205°F (88–96°C) will give you that tender, pull-apart texture. Refrigerate leftovers within 2 hours of cooking and use them within 3–4 days, or freeze for longer storage.