June 9, 2017

Rolled Brisket Pot Roast Recipe

Preparation: 15 minutes | Cooking: 3 hours | Serves: 6


  • 1¼ kg beef brisket, rolled and tied
  • 1 tbsp olive oil
  • 2 brown onions, thinly sliced
  • 2 carrots, peeled, chopped
  • 1 fennel bulb, chopped
  • 3 sprigs thyme
  • 2 bay leaves
  • 400 g can diced tomatoes
  • 1 cup (250ml) salt-reduced beef stock
  • 600 g baby red potatoes, halved
  • ½ cup Sicilian olives
  • 200 g green beans, cut into 3cm lengths
  • Steamed silverbeet, chopped chives, to serve


  1. Preheat oven to 160°C (140° fan-forced).
  2. Season brisket with sea-salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Cook the beef for 5 to 7 minutes or until browned, turning regularly. Set the beef aside on a plate.
  3. Add onions, carrots and fennel to same dish and cook for 5 minutes or until slightly softened. Stir in the thyme and bay leaf and cook for 1 minute.
  4. Return the beef to the dish, on top of the vegetables. Pour tomatoes and stock around the beef and bring to a simmer. Cover with a lid and place in the oven. Cook for 2 ½ hours, turning beef halfway through cooking, adding potatoes after 1 ½ hours cooking. Remove lid after 2 ½ hours and cook for a further 30 minutes uncovered. Remove meat from dish, set aside on a plate and rest for 20 minutes before thinly slicing. Add olives and beans to vegetables, replace lid and set aside while meat rests.
  5. Serve sliced brisket with vegetables, sauce and silverbeet. Sprinkle with chives.


  • This recipe can also be served with polenta, couscous or sweet potato/regular potato mash.
  • Add ground coriander, cumin or chilli to the dish for extra flavour.

Want more winter recipe ideas? See our Braised Oxtail with Tomato, Garlic and Thyme and our Shepherd’s Pie.

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