Pot Roast Brisket Pot Roast Brisket

Pot Roast Brisket

A warming casserole recipe featuring brisket and chorizo sausage using a slow cooker.

prep time
10 mins

cook time
6 hours

6 people


  • 1 x 1.3kg lean beef brisket or silverside joint
  • 2 tablespoons sunflower oil
  • 50g chorizo sausage, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 red onions, peeled and chopped
  • 1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
  • 200ml good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 2 bay leaves
  • 2 tablespoons freshly chopped thyme leaves


  1. Place the joint on a chopping board and season.
  2. Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.
  3. In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes.
  4. Spoon into the slow cooker and place the joint and chorizo on top.
  5. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
  6. Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.


Increase the stock to 300ml and follow the method up to point 4, but cook in an ovenproof dish in a preheated oven at, 170°C, 150°C Fan, Gas Mark 3 or 2½-3 hours instead. If you have time brown the joint and vegetables before adding to the slow cooker. If you are pressed for time omit stage 2 and 3.