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Slow Cooker Beef Brisket with Vegetables

A simply delicious hearty meal.


  • 1 large carrot, cut into matchsticks

  • 2 large potatoes, diced

  • 1.5kg rolled beef brisket

  • ¼ cup seasoned flour

  • 2 tablespoons olive oil

  • 2 onions, cut into wedges

  • 3 cloves garlic, crushed

  • 1 cup tomato passata

  • 1 cup beef stock

  • 2 bay leaves

  • 10 thyme sprigs

  • Salt and freshly ground black pepper


  • 1.

    Place carrot and potatoes in base of slow cooker.

  • 2.

    Dust beef in flour, shaking off excess flour.

  • 3.

    Heat half the oil in a large non-stick frying pan. Cook beef until brown. Transfer to slow cooker.

  • 4.

    Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds. Add to slow cooker with remaining ingredients.

  • 5.

    Cover and cook on HIGH 4-5 hours or LOW 6-8 hours.

  • 6.

    Transfer meat to a plate, cover with foil and stand for 10 minutes before slicing.

  • 7.

    Using a large spoon, skim any fat from the top.

  • 8.

    Serve beef with vegetables and sauce.


This slow cooker recipe is from Sunbeam. Find out more about their

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