This melt-in-the-mouth braised brisket pot roast is the perfect one-pot meal for an easy and tasty family dinner. It's cooked long and slow on the stove with vegetables, including red peppers and onions until the meat is soft enough to fall apart at the touch of a fork. But the real magic happens at the end, when the peppers and onions are blitzed into a deliciously smooth gravy that's packed with flavour.
Whenever I serve this meal, I'm guaranteed lots of 'oohs and aahs'. I think everyone loves a pot roast where the flavours of the meat have been absorbed by the vegetables that are cooked in the same pan.
And this brisket pot roast is no exception!
The brisket turns beautifully tender as it slowly simmers in red wine and stock, soaking up all the goodness from the red peppers and onions. The gravy is made by blending the softened vegetables into the stock, turning it all into a luscious, thick gravy without the need for any additional thickening agents.
The potatoes and carrots cook right in the pot with meat, absorbing all those wonderful flavours. And if you don't want to cook any extra vegetables on the side, you can add even more veggies to the pot roast. Try adding chunks of butternut squash or sweet potato, green beans, parsnips and even a few mushrooms. I'd tend to steer clear of softer vegetables though, such as courgettes (zucchini) or broccoli and cauliflower - they might turn to mush, and we don't want that!
What's great about this dish is how little effort it takes to put together. After searing the brisket until it's nicely browned, you just add the wine, stock, onions, capsicums and seasonings to the pot, cover it and leave it to simmer gently for one and a half to two hours. Then it's in with the carrots and potatoes and whatever other vegetables you decide to add, and it's left for another hour until the veggies are cooked.
The hardest part is waiting for it to be ready while you smell the delicious aromas that fill the kitchen!
For some obscure reason, this is the first pot roast recipe I've posted. Don't ask me why, I made pot roasts all the time when my family were younger and still at home. I think I should resurrect a few of them for you. In the meantime, you might like to try these other brisket recipes too:
- Slow cooker brisket in foil, which is made by wrapping brisket in foil and cooking it in a slow cooker; and
- Slow-roasted brisket with onion gravy, where the joint of brisket is slow-roasted in the oven with stock and onions.
Jump to:
Why you'll love this brisket recipe
- Packed with flavour - because everything is slowly cooked together in one pan, the flavours of the vegetables and meat combine to create a rich and hearty dish.
- Easy one-pot cooking - because everything is cooked in one pan, from browning the meat to cooking the vegetables, there's very little washing up to do afterwards.
- Hands-off and fuss free - once the meat has been browned and the stock added, the stove does all the work, leaving you free to get on with other things. Just don't forget to add the vegetables for the last hour!
- Flexible and easy to customise - add your favourite vegetables or whatever you have on hand. Saves wasting vegetables that might otherwise get thrown away.
- Perfect for leftovers - the flavours improve on standing, making this the ideal make-ahead meal.
Recipe information
Prep time: Around 15 minutes. The meat takes around 10 minutes to sear, and you can peel the vegetables while it's browning.
Cooking time: 2.5 to 3 hours, depending on the size of your brisket.
Gravy: Takes 5 minutes to blitz with a stick-blender.
Yield: The recipe as written will feed 4 people. You can scale it up to feed more by using a larger piece of meat and adding more stock and vegetables.
Ingredients
**You can find the exact ingredient quantities for making this pot roast brisket on the printable recipe card at the end of this post.**
- Brisket - I used a small piece of brisket (only 450 grams or 1 pound), but this will be more than sufficient for 4 people. You can use a larger piece if there are more people in the family or if you would like leftovers for sandwiches or another meal. A larger piece of brisket will obviously take longer - see the section on Stovetop Brisket Cooking Times further down the post.
- Potatoes - You can use whatever potatoes you have available, although firm waxy potatoes hold their shape and texture better. I had some beautiful Jersey Royals, which didn't even need peeling - I just scrubbed them with a vegetable brush. The potatoes should be peeled (if necessary) and cut into chunks.
- Carrots - peeled and cut into bite-sized pieces.
- Onion - this will be blended into the gravy, so I just add it at the beginning of the cooking process. The onion should be peeled and quartered.
- Capsicum or red bell pepper - the same as the onion, it will be blended into the gravy. It should be deseeded and cut into large chunks.
- Celery - oops, I forgot to add it to the photo. It is also used to blend into the gravy.
- Red wine - adds loads of flavour to the dish. You could substitute with 2 tablespoons of balsamic vinegar and extra stock if you don't want to use alcohol. If you are using wine, choose a full-bodied red wine that you would drink. Cheap plonk won't taste any better after cooking and may actually spoil the finished dish.
- Stock cubes - these are used to make the stock. If you have fresh beef stock, then by all means use that instead.
- Dried thyme - for extra flavour. If you have fresh thyme, you can pick the leaves off and use that instead; otherwise leave it out.
- Rosemary - I'm lucky enough to have a rosemary bush growing in the garden, so it's easy to just snip off a sprig. If you don't have fresh rosemary you could leave it out.
- Salt - I like to rub the beef with salt before browning.
- Oil - this is used to sear the brisket.
Instructions
Step 1: Heat the oil in a Dutch oven or a large saucepan with a lid, and sear the meat well on all sides. Use a pair of tongs if necessary to help hold the meat in place.
Step 2: Remove the meat from the pan and add the onions, capsicums and celery. Stir the vegetables on moderate heat for 2 to 3 minutes to pick up any browned bits from the pan.
Step 3: Pour in the stock and wine and add the rest of the ingredients (except the potatoes and carrots). Return the meat to the pan and add a sprig of rosemary. Cover the pan with a lid, turn the heat to simmer and leave to cook for one and a half hours.
Step 4: Add the potatoes and carrots and continue to cook for a further 1 hour until the vegetables are soft.
Step 5: After 2 and a half hours the meat should be soft and succulent.
Remove the brisket, potatoes and carrots to a serving platter and keep warm. Use a stick or immersion blender to blend the gravy with the onions, celery and capsicum to form a thick, smooth gravy.
Tips for a successful outcome
Here are my top tips to ensure your brisket pot roast always turns out perfectly:
- Make sure you seal the brisket on all sides. Searing the beef first not only gives a nicer flavour to the meat but it ensures the juices stay inside where they belong, which leads to more tender, succulent meat.
- The meat will be cooked when you can insert a fork into the beef with no resistance.
- If you feel the meat needs a little longer to cook, leave it to simmer for a few more minutes. It won't come to any harm. This is a very difficult piece of meat to overcook.
- Keep the brisket at least halfway submerged in liquid. Check occasionally, and if the top of the meat seems to be drying out, you can turn it over to ensure it remains succulent.
- When making the gravy, remove the meat, carrots and potatoes to a plate, but leave one or two pieces of potato in the gravy - the starch in the potato will ensure the gravy thickens as it is being blended, without the need for any additional cornflour.
- The meat does need to rest for a short while before being carved, but it should have rested sufficiently once the gravy has been blended.
Serving suggestions
I like to slice the brisket pot roast and serve it with the potatoes and carrots, with the gravy poured over the top.
I normally add sides of green vegetables for a little extra colour and texture, but you could add vegetables of your choice.
Of course, if you have added extra vegetables to the pot roast casserole, you may not need extra sides.
A slice of crusty bread or a soft dinner roll rounds off the meal and provides a means of mopping up the remaining gravy!
Stovetop brisket cooking times
These cooking times are based on the assumption that a 1-pound or 450-gram piece of brisket will be perfectly cooked in 2.5 hours. If your brisket is larger than this you should allow an extra 45 minutes for each additional pound or 450 grams.
In all cases, the vegetables (ie the potatoes and carrots) should be added in the final hour.
| Weight | Cooking time |
|---|---|
| 1lb (450g) | 2.5 hours |
| 2lb (900g) | 3.25 hours |
| 3lb (1.4kg) | 4 hours |
| 4lb (1.8kg) | 4.75 hours |
| 5lb (2.25kg) | 5.5 hours |
- Simmer the meat gently on low heat in a covered pan. Brisket is a tough cut of meat with a high proportion of connective tissue. It needs a long and slow cooking time on low heat to tenderise properly. Cooking brisket on high heat for a shorter period of time will not tenderise the meat properly.
- Keep the brisket at least halfway submerged in liquid, and turn it occasionally if it seems to be drying out on top.
- Add vegetables (carrots, potatoes) in the final hour of cooking.
- The brisket will be ready when it is fork tender - it should pull apart with minimal resistance. If the fork twists easily, the meat is cooked; if there is still resistance, give it another 20 to 30 minutes.
Equipment
These are the main items of equipment you will need to make the brisket pot roast:
- A cast-iron Dutch oven. A Dutch oven comes with a heavy, tightly-fitting lid, which helps prevent the liquid from evaporating as the meat simmers. You could make this recipe using a normal saucepan or a large sauté pan with a lid, but you may have to top up the level of the stock from time to time.
- A stick or immersion blender to make the gravy. These are so easy to clean afterwards. You could use a normal blender, of course, but you'll have a bit more washing up to do!
Storage
Leftovers can be stored in a covered container in the refrigerator for up to 3 days. They can be reheated in a saucepan on the stove or in the microwave.
I like to slice any leftover meat and cover it with gravy before refrigerating to prevent the meat from drying out.
Leftover meat (covered in gravy) can be frozen in a suitable container for up to 3 months. Defrost it in the refrigerator and then reheat it in a saucepan on the stove until piping hot.
FAQ
Yes, it actually tastes better the next day! Cook the brisket and vegetables, and once cool, transfer the casserole dish to the refrigerator. Reheat gently on the stove until piping hot and blend the gravy just before serving.
Yes, this dish could be cooked in the oven too. After searing the meat and adding the liquid, cover the Dutch oven and place it in a preheated oven at 160C / 325F. Cook for the same amount of time as you would on the stove.
Not at all. It's just how I like to serve it. If you prefer a chunkier gravy, you can serve the vegetables as they are or mash them with a fork. You may find that the gravy served in this way is quite runny, so you might like to thicken it slightly with a slurry of cornflour (cornstarch) and water stirred in over a low heat.
Save for later
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Related recipes
Visit my beef recipes page for other delicious supper ideas. Here are a few you might enjoy:
📋The recipe
Pot roast brisket with capsicum gravy
(Click the stars to rate this recipe)
Equipment
- Dutch oven OR
- Large saucepan with lid
- Sharp Knife
- Chopping Board
- Tongs optional
- Stick or immersion blender
Ingredients
- 1 pounds / 450 grams brisket½
- 1 large capsicum (red pepper) deseeded and coarsely chopped
- 1 large onion peeled and coarsely chopped
- 1 stalk celery washed and sliced
- 2 cups beef stock plus extra to top up if needed
- ½ cup red wine or substitute with stock
- 2 tablespoons tomato puree (tomato paste)
- 1 teaspoon dried thyme substitute with 1 tablespoon fresh thyme
- 1 sprig rosemary
- 1 teaspoon salt or to taste
- 2 tablespoons vegetable oil for browning the meat
Vegetables
- 1 pound potatoes peeled and quartered
- 2 large carrots peeled and sliced
Instructions
- Pat the meat with paper towels to remove any excess moisture, and rub it all over with the salt.1 pounds / 450 grams brisket½, 1 teaspoon salt
- Heat the oil in a dutch oven or a large saucepan with a lid, and sear the meat well on all sides. Use a pair of tongs if necessary to help to hold the meat in place.2 tablespoons vegetable oil
- Remove the browned meat to a plate and add the onions, capsicum and celery. Stir the vegetables on moderate heat for about 2 to 3 minutes until they start to soften. Stir often to pick up any browned bits from the bottom of the pan.1 large capsicum (red pepper), 1 large onion, 1 stalk celery
- Pour in the stock and wine and add the rest of the ingredients (except the potatoes and carrots). Return the meat to the pan and add a sprig of rosemary. Cover the pan with a lid, turn the heat to simmer and leave to cook for one and a half hours.2 cups beef stock, ½ cup red wine, 2 tablespoons tomato puree (tomato paste), 1 teaspoon dried thyme, 1 sprig rosemary
- Add the potatoes and carrots and continue to simmer for a further 1 hour.1 pound potatoes, 2 large carrots
- Transfer the brisket, potatoes and carrots to a serving dish and keep warm.
- Use a stick blender to blend the peppers, celery and onion into the stock to form the gravy.
- Serve slices of the meat alongside the potatoes and carrots, and pour over the gravy. Add additional vegetable sides to your own preference.
Notes
- Make sure you seal the brisket on all sides. Searing the beef first not only gives a nicer flavour to the meat but it ensures the juices stay inside where they belong, which leads to more tender succulent meat.
- The meat will be cooked when you can insert a fork into the beef with no resistance.
- If you feel the meat needs a little longer to cook, leave it to simmer for a few more minutes. It won't come to any harm. This is a very difficult piece of meat to overcook.
- When making the gravy, remove the meat, carrots and potatoes to a plate, but leave one or two pieces of potato in the gravy - the starch in the potato will ensure the gravy thickens as it is being blended, without the need for any additional cornflour.
- The meat does need to rest for a short while before being carved, but it should have rested sufficiently once the gravy has been blended.
- Leftovers can be stored in a covered container in the refrigerator for up to 3 days. They can be reheated in a saucepan on the stove or in the microwave.
- I like to slice any leftover meat and cover it with gravy before refrigerating to prevent the meat from drying out.
- Leftover meat (covered in gravy) can be frozen in a suitable container for up to 3 months. Defrost it in the refrigerator and then reheat it in a saucepan on the stove until piping hot.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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