Beef pot roast Recipe

(310 ratings)
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10 min


6 hr
(on low slow cooker setting)

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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
  • Seasoning


  • 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.

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