Making a Beef Pot Roast is so much more easier with a Crock-Pot®, solving your mid week meal dilemma!

Ingredients

• 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

Method

1. Place the joint in the Crock-Pot® Slow Cooker stoneware and arrange the vegetables around the joint
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.
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.
4. Delicious served with mashed potato and buttered Savoy cabbage.