Slow-cooker beef pot roast

• sunflower oil↗2 tbsp tbsp
• rolled beef brisket1½ kg kg
• plain flour↗2 tbsp tbsp
• carrots↗3

  chopped

• celery↗3 sticks of

  chopped

• parsnips↗2

  chopped

• onion↗1

  chopped

• button mushrooms↗80g g
• bay leaves↗2
• garlic cloves↗2

  crushed

• English mustard↗2 tsp tsp
• red wine↗500ml ml
• beef stock↗250ml ml

Step-by-step instructions

1. 1

   Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.

2. 2

   Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.

3. 3

   Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.

4. 4

   Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.

5. 5

   Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.

6. 6

   While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.

7. 7

   Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.