Beef Pot Roast

Serves 8-10

Prep time 15 minutes

Cook Time Low 8-9 hours, High 6-7 hours


2-3 kg piece of rolled brisket

1 tbsp vegetable oil

2 medium leeks, cut into rounds

5 shallots peeled and left whole

2 carrots scrubbed and diced or left whole.

2 small parsnips, cut into wedges

2 bay leaves

Few sprigs fresh thyme


200ml hot beef stock

To serve – roast and mashed potatoes, Yorkshire pudding, vegetables and gravy.


Heat a large frying pan over a medium heat until hot. Add the oil and sear the beef on all sides until brown. Place the beef into the pot.

Place the vegetables into the pot pushing them down the sides of the pot.

Add the bay leaves and thyme sprigs and pour over the hot beef stock.

(Don’t worry of this doesn’t look like a lot of added liquid this will double by the end of the cooking time and makes fabulous gravy.)

Cook on Low for 8-9 hours for 6-7 hours.

Serve carved into slices with the accompaniments and hot gravy.