Pot Roast Beef Brisket with Yorkshire Puddings

On 10th January 2015, This was Dinner

We were having the in-laws up today for 2nd (or is that 3rd?) Christmas. I made the Mushroom, Chestnut & Blue Cheese En Croûte yesterday (more on that tomorrow) for Mr S’ mum and the rest of us had this.

I’d hoped sticking a pot roast in would mean less time in the kitchen but they arrived earlier than I thought so I hadn’t done all my prep. Luckily, it appears there may be a budding chef in the family is my niece couldn’t wait to help!


  • Thinly slice some garlic cloves
  • Chop some thyme, referring a few sprigs
  • Peel some shallots
  • Cut some carrots and cut half into large chunks and half into small pieces
  • Preheat the oven to 170ºc (fan)
  • Get rolled brisket, sun dried tomato purée, light muscovado sugar, bay leaves, red wine, bacon lardons, oil & seasoning ready


Pat the meat dry and season well. Cut some holes in the meat.

Mix half the bacon with the thyme, garlic and some salt, push this mixture in the holes you’ve made.

Heat the oil in a casserole dish and brown the meat on all sides. Set to one side.

Brown the onion and push to one side then add the remaining bacon and the large carrot chunks and cook for a little while.Pop the beef back in the pan and add the thyme sprigs, bay leaves, sugar, purée and seasoning. Stir well, add the beef back to the pan and cover with a full bottle of red wine. Cover and roast in the oven for one hour and 45 minutes. Turn once during this time.

Add the small carrot pieces then return, covered, to the oven for another 45 minutes.

Remove from the oven and take out the meat to rest, covered with foil, whilst you boil the juices to thicken. Check for seasoning.

I can confirm that there were no leftovers whatsoever! I did forget to photograph the delicious pot of gravy it generated. We also had more vegetables and roast potatoes.


I know it looks a little dry on the photo but it melted in the mouth.

We had a great day. Lovely presents, great company and it appears that, due to a test run from Billy Bob & Ted (the Shih Tzu’s) our garden is puppy proof for when our new addition arrives.


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