Name: Beef pot roast recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: Serves: 4
Ingredients: 1 beef brisket joint, approximately 750g in weight; 2 onions, quartered; 2 carrots, cut in half lengthways, then into 4cm chunks; ½ small swede, cut into chunks; 1 glass red wine or beef stock; 1 tbsp tomato puree; Bay leaf; Seasoning

By Jessica Ransom

published 20 July 2019

This tender beef pot roast is so easy to make at home and is the perfect roast dinner alternative.

A roast joint that can be left to cook itself in the slow cooker, leaving you to spend more time with the family. A great low-effort dinner option that is bursting with flavour thanks to the rich red wine sauce. Cooked with chunky veg including onions and carrots, this hearty meat is perfect for enjoying with the whole family on a Sunday afternoon.

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Ingredients

1 beef brisket joint, approximately 750g in weight
2 onions, quartered
2 carrots, cut in half lengthways, then into 4cm chunks
½ small swede, cut into chunks
1 glass red wine or beef stock
1 tbsp tomato puree
Bay leaf
Seasoning

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Method

Place the joint in the slow cooker stoneware and arrange the vegetables around the joint.
Mix together the wine or stock and tomato puree, pour over the brisket and cook on Low for 5-6 hours, or until the meat is tender and the vegetables are cooked through.
The meat juices will make delicious gravy. If thicker gravy is preferred mix a little cold water with some corn flour and a couple of spoonfuls of juice in a small pan, add the remaining liquid and bring to the boil to thicken.

Top Tip for making Beef pot roast

Delicious served with mashed potato and buttered Savoy cabbage.

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Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.