Slow Cooker Tomatoey Beef Brisket Pot Roast

I promised you this recipe over a week ago, sorry it’s taken me so long to post it! It’s another super quick and easy slow cooker recipe using a cheap cut of meat. As I did with my (Slightly) Healthier Slow Cooker Beef Pot Roast I unrolled the brisket to remove a lot of the excess fat. It’s also another batch cooking recipe. This size of beef gives about 6 portions. 

Ingredients:

Beef brisket – 2lb/1kg

Onion – 1 red (finely chopped)

Garlic – 3-4 cloves (crushed)

Potatoes – 1-2 medium per portion (peeled or not and quartered)

Carrots – 2 per portion (chopped)

Mushrooms – 10oz/300g (finely sliced)

Tinned tomatoes – 400g can

Tomato puree – 2 tablespoons

Water – ½ can

Seasoning – celery salt, oregano, Italian seasoning, pepper, bay leaf

Equipment: Chopping board, knife, slow cooker

Method:

1. Put the slow cooker on high, add canned tomatoes, tomato puree, water, and seasoning to the crock-pot while you prepare the vegetables.
2. Add all the vegetables (except the mushrooms) to the crock-pot and place the beef on top (season the beef too).
3. Put the mushrooms on top and replace lid.
4. Cook on high for an hour, and then turn down to low for 8-10 hours, or leave on high for 4-5 hours.