Riko's juicy slow cooked roast brisket

    8 hours 8 min

    Tender brisket in the slow cooker with a red wine gravy. Serve with cauliflower, roast potatoes and Yorkshire pud.


    Northamptonshire, England, UK
    536 people made this

    Serves: 2 

    • 700g beef brisket
    • salt and pepper, to taste
    • 1 tablespoon vegetable oil
    • 1 1/2 glasses red wine
    • 1 beef Knorr stock pot
    • a few drops Worcestershire sauce

    Prep:8min  ›  Cook:8hr  ›  Ready in:8hr8min 

    1. Turn the slow cooker on to the 'low setting'. Remove the string from the brisket and season well. Heat a large fry pan with the oil to medium to high heat then brown the brisket on all sides and transfer to the slow cooker.
    2. Pour the wine into the fry pan add the stock pot and the Worcestershire sauce, add a little more seasoning. Bring to the boil, scraping the bottom of the pan to catch any bits, then pour over the beef in the slow cooker.
    3. Cover with the lid and cook on Low for 8 hours, turning occasionally, until the beef is very tender.

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    Reviews in English (17)


    This is the first time I've tried a pot roast, but it's so easy, especially in a slow cooker. Meat was so tender, it just fell apart. Really good  -  24 Jul 2011


    Wonderful - the best meal I've managed in my brief affair with the slow cooker. The aroma as it cooked was mouthwatering and I almost had to fight off the family when they got home.  -  01 Feb 2011


    This is an amazing recipe and it is so easy. Everyone raved about it.  -  23 Jun 2011