Pot Roast Brisket with Porcini Mushrooms

Preparation Time: 20 minutes

Cooking Time: 4-6 hours on HIGH, 6-12 hours on LOW in a slow cooker


1lb 2oz. brisket mini joint

1/4 ounce dry porcini mushrooms

1 cup good, hot chicken or beef stock

1 tablespoon canola oil

Salt and freshly ground pepper

1 onion, peeled and coarsely chopped

2 celery stalks, roughly chopped

2 small garlic cloves, peeled and roughly chopped

1 tablespoon freshly chopped rosemary

1 14 ounce can chopped tomatoes

1-2 tablespoons Worcestershire sauce

1 tablespoon fresh chopped parsley, to garnish (optional)



  1. Put the mushrooms in the hot stock and leave to stand for 10 minutes. Remove the mushrooms, roughly chop and set aside separately from the stock.
  2. Heat the oil in a large non-stick frying pan, season the brisket on both sides and brown on both sides. Transfer to a slow cooker.
  3. Add the onion, celery and garlic to the non-stick pan and cook for 2-3 minutes. Add the rosemary, the reserved mushrooms, stock, mushroom liquid, tomatoes and Worcestershire sauce. Bring to a boil and pour into the slow cooker.
  4. Cook for 4-6 hours on HIGH or 6-10 hours on LOW, or according to the manufacturer’s instructions.
  5. Garnish with parsley and serve with herbed mash potatoes and seasonal vegetables.