Slow Cooked Beef Brisket Pot Roast

Prep early and let this delicious brisket slow cook until it’s perfect for the Sunday dinner table. (Feeds 6 – 8)


  • 1.5 kg Beef Brisket
  • 4 medium carrots (chopped)
  • 3 celery sticks (chopped)
  • 2 medium parsnips (chopped)
  • 1 onion (chopped)
  • 1 or 2 bay leaves
  • 75g white mushrooms
  • 1 large garlic clove
  • 500ml red wine
  • 250ml beef stock
  • 2tbsp oil (vegetable or sunflower)
  • 2 tbsp plain flour
  • 2 tsp Coleman’s English Mustard


  1. Prepare your vegetables. Chop your carrots, celery, parsnips and onion and set aside.
  2. Heat your oil in a large frying pan. Coat your beef with a light dusting of flour and season well.
  3. Layer the bottom of your slow cooker with your mushrooms and chopped vegetables, and switch the slow cooker to low.
  4. While your slow cooker is heating, seal your Brisket in a hot frying pan.
  5. Add your beef on top of your vegetables and then add the bay leaves, garlic (crushed), and mustard.
  6. Pour over your wine and beef stock, cover with the lid and cook for 7 hours.
  7. Just before 7 hours is up, heat your cooker to 200C (180C Fan) and place your beef in a tray to roast for 20 minutes.
  8. Pour the liquid from the slow cooker into a pan and bring to the boil. Leave a little to keep your veg from drying out.
  9. Take your beef out the oven and rest for 5-10 minutes.
  10. Serve with mash or roast potatoes, a crispy Yorkshire pudding, vegetables and a side of sprouts or greens.

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