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roast beef on a platter with roast potatoes, carrots and yorkshire puddings.

Slow Roast Beef Brisket Recipe

This is a recipe for the most incredible Roast Beef Brisket. The easiest but tastiest recipe for Sunday Lunch.

Course Main Course
Cuisine Universal
Keyword beef brisket recipes, roast beef, roast beef brisket
Prep Time 10 minutes
Cook Time 9 hours 30 minutes
Total Time 9 hours 40 minutes
Servings 8
Calories 388 kcal


  • 2-2.5 kg rolled Brisket or whatever size you need.
  • 2 heaped tbsp Cornflour
  • 4 tbsp cold water
  • 500 mls beef stock
  • salt and pepper


  1. Put Brisket in large oven tray.
  2. I put it in my oven at 200 C/400 F/Gas Mark 6 uncovered for 30 minutes and then cover with silver foil very well (completely) turn it down to 110 C/225 F/Gas Mark ¼ and leave overnight 9at least 9 hours) or in the Roasting Oven of Aga for 20 mins followed by Simmer Oven overnight.

  3. I will get it carefully out in the morning (watch out for the liquid tipping out of the tray) and pour off the liquid into a saucepan. You could put the meat back in to keep warm,or if you need the oven for Roasties etc as I do, then put to one side covered with foil and a couple of tea towels. Make sure you get out all the meaty bits from the tray.

  4. Wait for the juices to cool a little and take off half the fat, I save it to use for the roast potatoes.
  5. Place the juices in a saucepan, add the stock and bring to a simmer. Add the cornflour to the water in a cup and stir to mix well. When the juices are simmering stir the cornflour briskly in and repeat if it is still too thin for a gravy. Season to taste. If the cornflour forms lumps in the gravy just pass it through a sieve.

  6. Depending on how long the meat is out of the oven I will put it back in at about 180 C/350 F/Gas Mark 4 covered with  silver foil to warm back up. Another thing I have done is to carve the meat and then put in a roasting tray and cover with the gravy. You can then reheat, ideally covered with a large piece of baking paper that has been run under the tap, scrunched up and then flattened out over the meat, followed by a top layer of silver foil. A bit of a faff but it keeps the meat so fresh if that's the right word!

  7. When ready simply carve and Apply to Sunday Face with all the trimmings until it hurts.

Recipe Notes

  • The amount of juices made do vary with each piece of brisket. I generally add 500 mls of beef stock however sometimes I only need to add 250 mls. 
  • I do try always to have some gravy left over to make a cottage pie with the next week. The gravy that is produced here is absolutely incredible and transforms any other beef recipe to another level.
  • I also try to cook more meat than I actually need as the leftover beef is very good in sandwiches or with chips for another easy meal.
  • Remember to make sure that your piece of meat is not the fatty end. I always ask my butcher to check.
  • I sometimes cook this the day before and cool before storing in the fridge until I am ready to prepare it for Sunday Lunch. I carve it cold and reheat covered in gravy in the oven or slow cooker/crock pot.
Nutrition Facts
Slow Roast Beef Brisket Recipe
Amount Per Serving
Calories 388 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 155mg52%
Sodium 197mg9%
Potassium 825mg24%
Protein 51g102%
Calcium 13mg1%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.