Easy slow cooker beef pot roast made with tender brisket, root vegetables and rich gravy. A simple midweek family dinner using Sunbeam's Pressure Cooker.
You will need:
- 1 beef brisket joint, approximately 750 g in weight
- 2 onions, quartered
- 2 carrots, cut in half lengthways, then into 4 cm chunks
- ½ small swede, cut into chunks
- 1 glass red wine or beef stock
- 1 tbsp tomato puree
- Bay leaf
- Seasoning
Let's make it:
Step 1:
Place the joint in the stoneware and arrange the vegetables around the joint
Step 2:
Mix together the wine or stock and tomato puree, pour over the brisket and cook on LOW for 5-6 hours, or until the meat is tender and the vegetables are cooked through.
Step 3:
The meat juices will make delicious gravy. If thicker gravy is preferred mix a little cold water with some corn flour and a couple of spoonfuls of juice in a small pan, add the remaining liquid and bring to the boil to thicken.
Step 4:
Delicious served with mashed potato and buttered Savoy cabbage.
