My favourite pot roast beef

    (17)
    4 hours 30 min

    This is my mother's original recipe which uses beef brisket. It comfortably serves 8 people. Simple ingredients but it is unbelievably delicious.


    10 people made this

    Ingredients
    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 (1.8kg) beef brisket
    • 1 tablespoon brown sugar
    • 1 tablespoon salt
    • 1 tablespoon dry mustard powder
    • 1/4 teaspoon black pepper
    • 3 large potatoes, quartered
    • 3 carrots, peeled and sliced into 5cm chunks
    • 1 onion, thickly sliced
    • 80ml vinegar
    • 80ml water

    Method
    Prep:20min  ›  Cook:4hr10min  ›  Ready in:4hr30min 

    1. Preheat oven to 170 C / Gas 3.
    2. Heat vegetable oil in a large casserole pot over medium heat. Add beef brisket joint and cook until browned on all sides, about 2 to 3 minutes per side.
    3. Mix brown sugar, salt, mustard and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots and onion in the casserole pot around the roast. Pour vinegar and water over the vegetables.
    4. Place a lid on the pot and cook in preheated oven for about 4 hours, or until the beef is tender.

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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (15)

    GildaziaFreireChapple
    0

    Absolutely gorgeous! Thanks for sharing this recipe! xx  -  06 Apr 2016

    by
    17

    I cut back a bit on the vinegar and brown sugar (we like things less sweet these days) and added some beef broth along with the water. I had about half a bag of pearl onions in the freezer, so I added them in addition to the sliced onion (we love pot roast veggies!). Cooked in the slow cooker for 5 hours on high, and it was perfectly cooked, meat falling apart. I took out the veggies and meat, made some gravy, and then added all back into the gravy, turned to warm until we were ready to eat. I garnished with some chopped parsley for a little pop of color; it was a nice Fall meal.  -  15 Oct 2014  (Review from Allrecipes US | Canada)

    by
    6

    A busy day made pot roast the perfect choice. I used a two-pound chuck roast but the full amount of the sugar-mustard mix and the full amount of vinegar and water in a slow cooker on high for 5 hours. I think you really cannot mess this one up. It is my new favorite.  -  21 Sep 2015  (Review from Allrecipes US | Canada)

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