No ImageBeef Brisket Pot Roast

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  1. Keith

    Tried the beef brisket recipe today 10th Jan 19, it was straightforward and the results excellent. I will definitely by making it again.
    Many thanks
    Keith Nicholls

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  2. neil

    300 far too high 200 for 2 1/2 hours

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  3. Glenn Jones

    Made a couple of twists to the recipe. Cut the weights in half because we only have 4 in the family, and there was just enough for a couple of sandwiches the next day.
    I did a dry spice rub on the brisket the day before, which give it a lovely flavoured crust at the end. I also used half beer and half stock for the stock. The temperature and cooking time is perfect, just be careful that if your in the UK the temperature is 150*C not 300* like I nearly did. Thanks for the recipe and it will make a sturdy regular apperence through the Winter months in our household.


  4. Lynette

    My brisket recipe is easy and the best (and I know brisket). I slice 3-4 large onions.Place 2 handfuls on bottom of a roasting pan. Top with brisket fat side up (I do some removal of huge amounts of fat). Sprinkle with Lawry’s Seasoning Salt on both sides. Top with the rest of sliced onions. Add about 6 ox.of water to bottom of the pan. Seal with heavy duty foil and bake at 325 for 3 1/2- 4 hrs. Checking it every 2 hours to see if a fork inserted feels like “butta”.

  5. Marnie

    This recipe was fantastic. I made it again the other night and I used a blade roast instead and it was also absolutely delicious. I added cubed yams along with the carrots. Really YUMMY!


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