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
- 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
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.
Delicious served with mashed potato and buttered Savoy cabbage.