The BBC Good Food logo
Slow cooker beef pot roast with gravy and roast potatoes

Slow-cooker beef pot roast

By
Rating: 4 out of 5.96 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

  • Easily halved
Nutrition: per serving (8)
NutrientUnit
kcal470
fat25g
saturates9g
carbs12g
sugars5g
fibre4g
protein36g
salt0.42g
Advertisement

Ingredients

Method

  • STEP 1

    Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.

  • STEP 2

    Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.

  • STEP 3

    Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.

  • STEP 4

    Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.

  • STEP 5

    Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.

  • STEP 6

    While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.

  • STEP 7

    Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.96 ratings

Sponsored content