Brisket is one of the cheaper cuts of beef and therefore can be hard and stringy if not cooked gently and that is why the slow cooker is the perfect method for all tougher joints as the low temperature and long cooking time breaks down the toughness of the meat so it will melt in your mouth. If you’re looking for slow cooker recipes beef here’s your recipe.
Slow cooker beef pot roast
Ingredients1 brisket of beef (750g – 1 kg) olive oil 1 onion handful of carrots 1 leek 2 parsnips 1 clove of garlic 250 g beef stock
Fry the beef joint in a little oil on all sides and put to one side
Cut and prepare all of your vegetables to the serving size desired and place at the bottom of the slow cooker to act as a bed. I didn’t fry them this time.
Place your fried beef joint on top and pour over the beef stock. You can add any seasonings, mustard, a drop of red wine, some balsamic vinegar too to add your preferred taste to the meat.
Cover and cook on low for 6 – 8 hours
Once cooked, carve the meat and set aside to keep warm. Remove the vegetables from the liquid left in the slow cooker and place with the meat.
Your joint will have produced a delicious stock which can now be turned into an even more delicious gravy to serve. If it’s a bit too runny add some gravy granules (a tsp or two depending on the quantity of liquid you have) and stir in a saucepan until the sauce thickens.
My four year olds didn’t appreciate ‘the bits’ in the gravy so if you have fussy toddlers you might like to strain your gravy before thickening it ;)
We served our beef pot roast with Yorkshire puddings, carrots and