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


  • 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


  • 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.


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