Beef Brisket Recipe with Gravy

Pot-roast brisket with the best gravy

  • serves 4
  • Easy

Check out our easy one-pot beef brisket with gravy. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy


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



  • vegetable oil 4 tbsp
  • rolled brisket 1.75kg
  • onions 3, thinly sliced
  • plain flour 3 tbsp
  • English mustard powder 2 tsp
  • thyme a few sprigs, leaves picked
  • Bovril 1 tbsp
  • Worcestershire sauce 1 tbsp
  • beef stock 750ml


  • 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.

Check out more of our best roast recipes here...

Chicken and Squash Recipe with Sage and Fregola

Nutritional Information

  • Kcals 621
  • Fat 38.4g
  • Saturates 13.2g
  • Carbs 13.6g
  • Sugars 4.4g
  • Fibre 2.4g
  • Protein 54g
  • Salt 0.9g