Slow cooker beef pot roast with gravy and roast potatoes

Slow cooker beef pot roast

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

Prep: 15 mins Cook: 7 hrs, 30 mins

Easy

Serves 6 - 8

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

Nutrition and extra info

  • Easily halved

Nutrition: per serving (8)

  • kcal470
  • fat25g
  • saturates9g
  • carbs12g
  • sugars5g
  • fibre4g
  • protein36g
  • salt0.42g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1½ kg rolled beef brisket
  • 2 tbsp plain flour
  • 3 carrots, chopped
  • 3 sticks of celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 parsnips, chopped
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 80g button mushrooms
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 2 tsp English mustard
  • 500ml red wine
  • 250ml beef stock

Method

  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.

  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.

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

  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.

  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.

  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.

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
garyd75
10th Feb, 2020
2.05
Not sure why but I followed this recipe to the letter. The beef was tough and tasted too much of red wine. The juice took way over 30 minutes to reduce down - think I’d stick to bisto! Wouldn’t rate the recipe and won’t be using it again.
davehattam's picture
davehattam
8th Feb, 2020
5.05
Tender and Tasty
Rachel Williams's picture
Rachel Williams
13th Jan, 2020
5.05
One of the nicest things I’ve ever cooked! Roasted carrots, parsnips and sweet potato with a glaze to accompany it. When I poured the liquid into a pan, I thought it may be too watery but by the time it reduced down it was absolutely beautiful! Definitely gong to be a regular dish!
Melanie Seeliger's picture
Melanie Seeliger
21st Dec, 2019
2.05
Used a morphy Richards basic slow cooker on low for 7 hours. The meat was chewy, the veg just tasted of wine and weren't cooked through. I think I would use a medium setting and less wine/ more stock next time. I also added some red currant jelly into the gravy and 3tsp of arrowroot to thicken it.
sumorrison's picture
sumorrison
20th Oct, 2019
5.05
Recently bought a slow cooker so looking for recipes to try. This was delicious, the meat was so tender and just crumbled. Easy Sunday roast, switched it on after night shift and woke up to dinner made! Few roasties and sorted.
Stephanie Nye's picture
Stephanie Nye
6th Oct, 2019
5.05
Did this for my first ever roast dinner and it came out lovely. I put the veg on a tray to roast in the oven for 20 minutes as well as the meat
rachalmers's picture
rachalmers
5th Oct, 2018
5.05
Great recipe. Love it.
dysfcuktional's picture
dysfcuktional
29th Jul, 2018
5.05
I bought a 2kilo piece of brisket, seared it in an ovenproof pan along with 2 onions and put it in the oven on low (lid on) for 6 hrs, along with 750ml beef stock (just oxo and water). Added a glass of red wine part way through and turned it over and took it out of the oven and left it in its liquid for 30 mins, then transferred to a warm plate and covered for 15 mins with foil to rest. Absolutely fantastic. I did the veg separately and ut was the most tender, tasty piece of beef I've had in mths. Choose the correct meat; brisket crumbles and it is not meant to be firm like an oven roasted joint. I like it like crumbly, it melted in the mouth!
naylor.hg's picture
naylor.hg
25th May, 2018
5.05
Used a 1.6 kg brisket, also cooked for 9 hours, used 100 ml more wine and 150 ml more stock, no mushrooms. Apart from that followed the recipe. Was amazing. Had beef baguettes with the left over meat and gravy today. Will definitely make again.
andybloor
10th Dec, 2017
3.05
Great flavours, but after 7 hours in the slow cooker and 20 mins in the oven the meat (beef brisket) hadn’t cook as expected. It was very chewy and we ended up leaving the meat and just eating the veg with a jacket potato. I think on my slow cooker it needs to be cooked on Medium rather than Low to break down the meat structure.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Ian 68's picture
Ian 68
19th Nov, 2017
5.05
Super recipe very easy and 4 clean plates at the end superb
Want to receive regular food and recipe web notifications from us?