Pot-roast brisket with the best gravy

Name: Pot-roast brisket with the best gravy
Total time: 4 h 30 min
Yield: Serves 4
Ingredients: 4 tbsp vegetable oil; 1.75kg rolled brisket; 3 onions thinly sliced; 3 tbsp plain flour; 2 tsp English mustard powder; a few sprigs thyme leaves picked; 1 tbsp Bovril; 1 tbsp Worcestershire sauce; 750ml beef stock

Published: November 11, 2018 at 11:59 AM

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Serves 4

Easy

Total time: 4 hrs and 30 mins

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Check out our easy one-pot beef brisket with gravy. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy

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Alternatives

Complete the dish

Make this pot-roast brisket for Sunday lunch and pair it with our classic Yorkshire puddings, then also discover more roast dinner recipes.

Ingredients

Nutrition

4 tbsp vegetable oil
1.75kg rolled brisket
3 onions

thinly sliced
3 tbsp plain flour
2 tsp English mustard powder
a few sprigs thyme

leaves picked
1 tbsp Bovril
1 tbsp Worcestershire sauce
750ml beef stock

Nutrition: per serving

kcal621
fat38.4g
saturates13.2g
carbs13.6g
sugars4.4g
fibre2.4g
protein54g
salt0.9g

Method

step 1

Heat the oven to 170C/fan 150C/gas 3. Heat 2 tbsp of the oil in a casserole over a medium-high heat. Season the brisket all over and brown really well on all sides, then remove onto a plate. Turn the heat down and add the remaining 2 tbsp of oil, sliced onions and a big pinch of salt. Put the lid on and cook, stirring regularly, for 20-30 minutes or until soft. Tip in the flour, mustard powder and thyme, and mix well. Cook for 2 minutes, scraping any crusty bits off the bottom of the pan.
step 2

Add the Bovril, worcestershire sauce, the brisket and enough beef stock to come halfway up the beef joint. Cover tightly with foil, put on the lid and cook for 3 hours, then remove the lid and cook until the beef is meltingly tender and the sauce thickened.

Check out more of our best roast recipes here...

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