Pot roast brisket with carrots and onions
A beef joint cooked low and slow in red wine and stock until you can cut it with a spoon, with sweet carrots and a deep gravy.
- Time3 hr 45
- LevelEasy
- Costabout £3.93 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the brisket well all over.
- 2
Heat the oil in a large casserole dish over a high heat. Brown the beef for 3 to 4 minutes on each side until deep golden. Lift it out onto a plate.
8 min - 3
Add the onions to the dish and cook for 5 minutes. Stir in the garlic and tomato purée for 1 minute, then pour in the wine and scrape up the sticky bits. Let it bubble for 3 minutes.
5 min - 4
Add the stock, bay leaves and thyme. Sit the beef on top, cover with a tight lid and cook in the oven for 2 hours 30 minutes.
150 min - 5
Add the carrots around the beef, put the lid back on and cook for another 45 minutes until the beef is very tender.
45 min - 6
Lift the beef onto a board and rest for 15 minutes. Mix the cornflour with 2 tablespoons of cold water, stir it into the juices on the hob and simmer for 3 minutes until thickened. Slice the beef and serve with the vegetables and gravy.
3 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.