Slow-cooked roast beef brisket

(22 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

slow cooked pot roast brisket
slow cooked pot roast brisket
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Letting this beef stew cook slowly in a slow cooker or low oven makes it deliciously tender and full of flavour. With the carrots, celery, white wine and herbs, the beef also makes a delicious gravy simply from its own cooking juices. Serve up with your usual roast trimmings or mashed potatoes and cabbage wedges for a delicious family meal.


  • 1.8kg boned and rolled brisket of beef
  • 4-6 garlic cloves, peeled and thinly sliced
  • 3tbsp olive oil
  • 12 shallots, peeled
  • 75g diced pancetta
  • 1 large carrot, peeled and diced
  • 3 celery sticks – 1 finely chopped, 2 cut into 5cm lengths
  • 1 x 75cl bottle fruity red wine
  • A few sprigs of thyme
  • 2-3 bay leaves
  • 2tbsp tomato purée/ketchup
  • 1tsp muscovado sugar
  • About 300g Chantenay or young carrots

To make shallots easier to peel, put them in a pan, cover with cold water, bring to the boil and simmer for 5 minutes. Cool them under cold running water and peel.


  1. Make deep cuts in the beef and push garlic slivers down inside. Season the meat. Set the oven to 160°C/320°F/Gas Mark 3.
  2. Heat 1tbsp oil in a large frying pan and brown the meat all over. Put in a casserole or a warmed slow-cook pot. Add 1tbsp oil to the pan with the shallots and brown them. Set aside in a bowl. Reduce the heat and cook the pancetta, diced carrot and celery for 5 minutes.
  3. Pour in the wine, add the thyme, bay leaves, tomato purée/ketchup and sugar. Bring to a simmer and pour over the beef in the casserole or pot. Cover and cook in the oven for 2½-3 hours or in the pot on High for 4 hours.
  4. Add the shallots, carrot and rest of the celery. Cover and cook in the oven for another 1½ hours or in the pot for 2-3 hours. 
  5. Put meat on a serving platter with the veg, cover with foil and leave for 10 minutes. Boil the cooking juices in a pan to reduce and thicken. Season. Serve the meat, along with mashed potatoes and wedges of cabbage.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 488(kcal)
  • Fat 21.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(22 ratings)

Your comments

comments powered by Disqus

FREE Newsletter