Farm Chef recipe: Pot roast brisket

This pot roast recipe is a family favourite doesn’t take long to prepare. It can be the oven until needed. As the vegetables thicken the gravy naturally, there is no need for flour and so, not only does it taste delicious, but it is gluten-free too. Any leftover beef can be trendily renamed “pulled beef” and stir-fried for a quick weekday tea or used in sandwiches.

Serves 6

Preparation time: 15 minutes

Cooking time: 3 hours


  • A slow-roast beef joint (such as blade or brisket, rolled) – about 3-4lbs
  • 1 onion     
  • Any selection of root vegetable, peeled and roughly chopped such as 2 carrots, 2 celery sticks, 1 sweet potato, 2 parsnips       
  • 1pt beef stock
  • 2tbsp Worcestershire sauce
  • 2 bay leaves
  • Salt and pepper to taste


  • Heat a large, heavy based casserole dish and brown the beef on all sides. I try not to add oil as there is fat on the beef and you don’t want the gravy to be too fatty.
  • Add the chopped onion to soften slightly.
  • Add the root vegetables and bay leaves.
  • Add the Worcestershire sauce to the stock, season with pepper and add to the pot.
  • Bring to a gentle simmer, cover with a snug-fitting lid and put in the oven and leave for as long as possible on a very low heat – about 170C or 150C for a fan-assisted oven. Occasionally check the stock level and adding water if necessary.
  • About 20 minutes before you are ready to serve, take the meat out of the casserole and leave it to rest. If the joint was fatty you may need to skim off the excess fat from the pot. 
  • Blend the stock and vegetables, using a stick blender or liquidiser to make a smooth gravy. If the gravy is too thick, add a little boiling water. Season to taste.

Swede wedges accompaniment

Swede wedges

Swede wedges © JonathanPage

Preparation time: 15 minutes

Cooking time: 40 minutes


  • 1 swede
  • 2–3 tbsp rapeseed oil
  • 2oz grated parmesan cheese (or similar)
  • Black Pepper
  • Chopped parsley (optional to serve)


  • Peel the swede and chop it into wedges, the size of chunky chips
  • Toss the swede in the rapeseed oil
  • Coat the swede with two-thirds of the hard cheese and season it well with pepper
  • Place on a baking sheet and bake for approximately 40 mins at 180C or 160C for a fan-assisted oven
  • Place in a warm serving dish and sprinkle with the remaining cheese and parsley

Braised red cabbage accompaniment

Braised red cabbage

Braised red cabbage © Jonathan Page

Preparation time: 20 minutes

Cooking time: 45 minutes


  • 4 rashers of back bacon (smoked or unsmoked, depending on your preference)
  • 1 red onion, finely chopped
  • 1 red cabbage, shredded
  • 2 desert apples, diced
  • ½ pt Chicken stock
  • 2 tbsp red currant jelly


  • 2oz raisins         
  • 100ml red wine 


  •  Saute the bacon (use a little rapeseed oil if necessary) until nearly cooked and then add the onion to soften
  • Add the cabbage and stir fry gently for approximately 10 mins
  • Add the rest of the ingredients, including the raisins and wine if you’re using them, stir well and bring to a simmer
  • Simmer on the stove top or pop in the oven at 180C or 160C for fan-assisted ovens until everything is soft and the liquid has reduced.

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