Pot Roast Sunday Lunch

Heat a large frying pan over a medium heat until hot. Add the oil and sear the beef on all sides until brown. Place the beef into the pot. 

Place the vegetables into the pot pushing them down the sides of the pot.

Add the bay leaves and thyme sprigs and pour over the hot beef stock.

(Don’t worry if this doesn’t look like a lot of added liquid this will double by the end of the cooking time and makes fabulous gravy.)

Cook on High for 6-7 hours.

Serve carved into slices with the accompaniments and hot gravy.

Cooking Time

6-7 hours on High

Preparation Time

15 minutes




  • 2-3 kg piece of rolled brisket
  • 1 tbsp vegetable oil
  • 2 medium leeks, cut into rounds
  • 5 shallots peeled and left whole
  • 2 carrots, scrubbed and diced or left whole.
  • 2 small parsnips, cut into wedges
  • 2 bay leaves
  • Few sprigs fresh thyme
  • Seasoning
  • 200ml hot beef stockTo Serve

To Serve

  • Roast and mashed potatoes
  • Yorkshire pudding
  • vegetables
  • gravy