Brisket pot roast with gravy is the British joint supper that rewards a long, gentle cook — fork-tender slices and a tin full of gravy. Season Brisket Joint 1kg, brown it well, then pot-roast low until it yields. Shop Brisket and Beef Joints for Roasting when you want a proper centrepiece, not diced stew cubes.
Ingredients
- 1kg brisket joint
- 1 onion + 2 carrots + 1 celery stick, chunked
- 2 garlic cloves, smashed
- 2 tbsp tomato puree
- 400ml beef stock + splash of red wine (optional)
- 2 bay leaves + thyme
- 1 tbsp oil; salt and pepper
- Mash or roasties and greens to serve
Method
- Heat oven to 160°C (fan 140°C). Pat brisket dry, season heavily. Brown on all sides in a hot casserole with oil.
- Lift out. Soft veg in the same pot, stir in puree, then stock (and wine). Nestle brisket back in with bay and thyme — liquid should come halfway up.
- Cover tightly and pot-roast 3–3½ hours until a fork slides in easily. Rest 20 minutes under foil.
- Skim fat from the juices; simmer on the hob to thicken into gravy. Slice brisket against the grain.
- Serve with mash or roasties and greens — leftovers make cracking sandwiches.
Slow cooker option: after browning, cook on low 8 hours. Keep Slow Cooker Meat handy for next week’s ribs.
Use a 1.5kg flat beef brisket for this.