Pot roast brisket

Slow cooking turns this economical cut into tasty family meal, with meltingly tender meat and a flavoursome gravy
Course Main
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 1 tbsp rapeseed oil
  • 2 onions sliced
  • 1 bouquet garni or 2 tsp dried mixed herbs
  • Grated zest and juice of 1 orange
  • 800 g – 1kg rolled brisket 1¾ lb 2¼ lb
  • 300 ml beef stock ½pt


  • Preheat the oven to 150C/140C fan/gas mark 2.
  • Heat the oil in a frying pan and sauté the onions for about 5 minutes until softened and beginning to colour. Transfer to a small casserole with a slotted spoon.
  • Add the bouquet garni or herbs and orange zest to the casserole and set aside.
  • Increase the heat and brown the brisket on all sides in the frying pan, then place on top of the onions.
  • Deglaze the pan by adding the orange juice to the pan and stirring well. Add the beef stock and bring to the boil.
  • Pour the hot stock over the brisket and cover. Cook in the oven for 2–3 hours.
  • To serve, lift the beef out of the casserole. Place on a board and serve cut into thick slices. Remove the bouqet garni and discard. Season to taste and serve the onion gravy spooned over the sliced meat.