Old fashioned beef pot roast with gravy
A big joint of beef cooked slowly with carrots and potatoes until it falls apart, with rich gravy.
- Time3 hr 30
- LevelEasy
- Costabout £3.88 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Pat the brisket dry and season with black pepper.
- 2
Heat the oil in a large casserole over a high heat. Brown the beef for 3 minutes on each side, until deep brown all over. Lift out onto a plate.
9 min - 3
Add the onions, carrots and celery and cook for 5 minutes. Stir in the garlic and tomato purée for 1 minute, then pour in the wine and let it bubble for 2 minutes.
7 min - 4
Dissolve the stock cubes in the boiling water. Sit the beef on the vegetables, pour over the stock and tuck in the thyme and bay. Cover with a tight lid and cook in the oven for 2 hours.
120 min - 5
Add the potatoes around the beef, cover again and cook for 1 hour more, until the beef pulls apart easily with a fork.
60 min - 6
Lift the beef and vegetables onto a warm dish. Mix the cornflour with 2 tablespoons cold water, stir into the juices on the hob and simmer for 2 minutes until glossy. Slice the beef and serve with the gravy.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.