Slow cooker pot roast

Slow cooker pot roast

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(3 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
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Ingredients

  • 1½ kg rolled beef brisket
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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…

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

Method

  1. Heat the oil in a large pan. Dust the brisket with the flour and season well with salt and pepper. Put all the chopped vegetables in the bottom of your slow cooker and turn it on to Low. Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker. Add the bay leaves, garlic and mustard then pour over the wine and stock. Cover with the lid and cook for 7 hours.

  2. 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 20mins.

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

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Comments, questions and tips

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Jinibee
5th Sep, 2017
I followed this recipe, but after roasting in the oven, when I was carving the meat it was all crumbly ?
catie74
14th Aug, 2017
I don't bother with cooking the meat in the oven after cooking in the slow cooker. Kind of defeats the object. Perfectly moist and utterly divine with the added treat of fab sandwiches to take to work and school the next day
reevey
21st Mar, 2017
3.8
Good meal on Sunday with plenty of flavour and I didn't put it in the oven as my piece of beef was a bit dry as it didn't need 7 hours to cook. I'd eat it again but leave out the parsnips as they seemed out of place. Scored it 7.5/10
Regs74
12th Mar, 2017
5.05
Lovely dish although putting it in the oven dried it out. Next time I won't bother. I also added a bit of cranberry jelly and horse radish to the gravy.
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