Riko's juicy slow cooked roast brisket

Riko's juicy slow cooked roast brisket


227 people made this

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

Riko Northamptonshire, England, UK

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 (16)


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

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