No ImageBeef Brisket Pot Roast

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  1. Tammy

    This is soooo good!! I turn it into keto by replacing carrots with radish, use drippings to make keto gravy. Has turned into our fave roast meal!

    xxxxxyyyyy

  2. Nikola

    We just made this recipe – amazing taste, great texture and thank you so much for sharing!!

  3. 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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  4. neil

    300 far too high 200 for 2 1/2 hours

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  5. 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.

    xxxxxyyyyy

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