One Pot Beef Brisket Pot Roast

Serves
BoneBoneBoneBoneBoneBone
Cooks In
Cooking Time 4hrs

Ingredients

500g Scotty Brand Baby Potatoes, halved
250g Frozen Peas
800g beef brisket
beef fat or olive oil
salt & pepper
2 tbsp balsamic vinegar
2 tbsp tomato purée
1 tbsp worcestershire sauce
1 tbsp soy sauce
30g butter
1 rosemary sprig, chopped (optional)
1 tbsp mixed herbs
250ml red wine
2 tbsp plain flour
1 tsp dijon mustard
1 x rich beef stock in 1.25L of water
3 cloves of garlic
3 carrots, chopped
3 stalks of celery, chopped
2 onion, chopped
2 x bay leaves

METHOD

  1. Season meat with salt & pepper and sear in pot until browned on all sides, then remove.

  2. Deglaze pan with mustard, tomato purée, balsamic, soy sauce & Worcestershire sauce mixed together.

  3. Melt knob of butter, add rosemary & mixed herbs & stir through.

  4. Add celery, carrot & onion before pouring in the red wine and reducing by half.

  5. Add garlic & flour - stir to thicken.

  6. Place browned beef back in the pot with the potatoes, bay leaves & beef stock - cook for 3 hours at 140C fan with the lid on.

  7. Remove the lid, shred the beef and add back into the pot with frozen peas.

  8. Cook for a further 30mins at 190C fan, lid off.

  9. Enjoy!

This recipe was created and photographed by @laurenscravings

BACK TO RECIPES

Cream of Potato and Pea Soup
Chorizo, Pea & Potato Pasta

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