Pot Roast Brisket

I'm not sure how I've managed to get to the wrong side of 35 without having ever made a pot roast. I've done braised beef and beef stew, but I've never pot roasted a brisket. It occurred to me that this was an oversight on my part, especially as I have fond memories of my mum's pot roasts, made with rolled brisket, donkey carrots and old potatoes. The gravy was the best bit - perfect for mopping up with a thick slice of Warburton's Toastie.

So, on our weekly visit to Keelham Farm Shop, I bought a smallish rolled brisket joint - it cost just over £5 - some big thick carrots and a bag of spuds. On Sunday, I chucked them in the slow cooker with some other ingredients and made my very first pot roast. It will not be my last. Unfortunately, the way something tastes doesn't always match the way it looks. It didn't look appetising in the slightest, which is why there isn't a photo here. Maybe next time my efforts will be more photogenic.

Anyway, feel free to give it a try and let me know what you think!

Mrs Roe's Pot Roast Brisket

Ingredients
Rolled brisket (slightly less than 1kg did 4 portions)
1 large onion, peeled and cut into slices
2 large carrots, peeled and cut into large chunks
2 white potatoes, peeled and cut into chunks
1 beef stock cube
50ml hot water
30ml Worcestershire sauce
Salt & pepper
2 tsp gravy granules

Method

1. Turn the Crock Pot onto low. Place the onion slices in the bottom of the Crock Pot and lay the beef on top (you could brown the beef first if you wanted - I didn't have time).
2. Scatter the potatoes and carrots around the joint.
3. Mix the stock cube and Worcestershire sauce into the hot water and pour over the meat. Season with a little salt and plenty of pepper.
4. Cook for about 8 hours, then remove the meat. It should be falling apart. Shred it with 2 forks.
5. Mix the gravy granules into the stock to thicken it, then tip the shredded beef back in. Mix thoroughly so the gravy coats the meat.
6. Serve with steamed veg (we had broccoli).

We decided to shred the meat, but you could try slicing it instead.
I think this would be really good in one of those giant Yorkshire puddings (if I was capable of making them!).