Here is a classic beef brisket pot roast that's been adapted to be cooked economically as a slow cooker (crockpot) recipe.
Pot Roast Beef BrisketServes: 6
Ingredients:1.3kg (3 lbs) brisket joint
2 tbsp sunflower oil
2 garlic cloves, finely chopped
2 red onions, chopped
1 butternut squash, peeled, de-seeded and coarsely chopped
50g (2 oz) chroizo sausage, chopped
400g (14 oz) tin of chopped tomatoes
200ml (4/5 cup) hot beef stock
30g (1 oz) fresh thyme leaves, chopped
salt and freshly-ground black pepper, to taste
Method:Season the beef brisket with salt and black pepper. Heat the oil in a large non-stick frying pan, add the meat and cook to brown all over. Transfer to a warmed plate and set aside.
Add the garlic, red onions and butternut squash to the oil remaining in the pan. Fry gently for 4 minutes then spoon the mixture into a slow cooker (crockpot). Sit the meat and the chorizo on top then pour in the tomatoes and the stock and add the bayleaves and thyme.
Cook on the low setting for between 9 and 10 hours, or until the meat is cooked through and tender.
To serve, remove the meat from the cooker and slice. Serve the meat on a bed of the tomato and butternut squash mixture. Accompany with mashed potatoes.