Pot roast brisket

A warming meal for a cool autumnal day.

• Preparation: 10 mins
• Cooking: 600 mins
• Serves: 6

What you need:

• 1 x 1.3kg/3lb lean brisket or silverside joint
• Salt and freshly milled black pepper
• 30ml/2tbsp sunflower oil
• 50g/2oz chorizo sausage, chopped
• 2 garlic cloves, peeled and finely chopped
• 2 red onions, peeled and chopped
• 1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
• 200ml/7floz good, hot beef stock
• 1 x 400g can chopped tomatoes
• 2 bay leaves
• 30ml/2tbsp freshly chopped thyme leaves

What you do:

1. Place the joint on a chopping board and season with salt and pepper.
2. Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.
3. In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes.
4. Spoon into the slow cooker and place the joint and chorizo on top.
5. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturer's handbook.
6. Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.

Cook's tip:

Slow cookers are great for preparing meals before you leave home in the morning. If you're pressed for time omit stage 2 and 3 above.

Increase the stock to 300ml/1/2pint and follow the method up to point 4, but cook in an ovenproof dish in a preheated oven at Gas mark 3, 170°C, 325°F for 21/2-3 hours instead.

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