Tangy Pot Roast - Slow Cooker Version Tangy Pot Roast - Slow Cooker Version

Tangy Pot Roast - Slow Cooker Version

Warming pot roast with silverside or brisket joint slowly cooked with ale and barbecue sauce for a tangy twist. Works in slow cooker.

prep time
5 mins

cook time
10 hours

serves
4 people

Ingredients

  • 1.3kg/3lb lean silverside or brisket joint
  • Salt and freshly milled black pepper
  • 3 onions, peeled and cut into wedges
  • 3 celery sticks, peeled and roughly chopped
  • 300ml/½pint brown ale, stout or good, hot beef stock
  • 100ml/3½floz ready-made barbecue sauce
  • 30ml/2tbsp fresh thyme leaves
  • 2 parsnips, peeled and cut into chunks

Method

  1. Place the joint on a chopping board and season with salt and pepper. Place the joint in the base of a slow cooker. Add the remaining ingredients.
  2. Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
  3. Serve the pot roast with the cheesy mash or pasta.