Jamie Oliver Slow-Cooker Beef

This Jamie Oliver Slow-Cooker Beef is a proper comfort dish—rich, deeply flavoured, and unbelievably tender. Using a good cut of brisket, it cooks gently in a slow cooker with tomatoes, herbs, and garlic until it practically falls apart. I made it on a rainy day and it turned the kitchen into a cozy haven. (inspired by Jamie Oliver)

Ingredients Needed

• 1.5kg / 3.3lb rolled brisket (higher-welfare if possible)
• 2 red onions, peeled
• 2 carrots, washed and roughly chopped (no need to peel)
• 2 celery sticks, roughly chopped
• 1 bulb of garlic, halved across the middle
• 30g / 1oz mixed woody herbs (thyme, rosemary, bay)
• 690g / 24oz jar of passata
• 500ml / 2 cups beef stock (organic if possible)
• 2 tbsp dark brown sugar
• 1 tbsp olive oil
• 2 tbsp paprika
• Sea salt and black pepper, to taste

How To Make Jamie Oliver Slow-Cooker Beef

1. Bring the Beef to Room Temp: Take your brisket out of the fridge about 30 minutes before you start—this helps it cook more evenly.
2. Prep the Veg: Peel and quarter the onions, then roughly chop your carrots and celery. Halve the garlic bulb horizontally (no need to peel).
3. Layer the Flavours: Pop the onions, carrots, celery, garlic, and woody herbs into the bottom of your slow cooker.
4. Add Liquids: Pour over the passata and beef stock, then stir in the dark brown sugar for a touch of sweetness that balances the richness.
5. Season the Beef: Rub your brisket all over with olive oil, paprika, salt, and pepper. Then nestle it on top of the veggies in the slow cooker.
6. Cook Low and Slow: Set your slow cooker to low and let it work its magic for about 8 hours. The beef should be beautifully tender and shreddable.
7. Rest and Strain: Lift out the brisket and cover it with foil to rest. Meanwhile, strain the cooking liquid through a sieve into a clean pan, pressing to extract all those gorgeous flavours. Taste and season.
8. Shred and Serve: Pull apart the brisket with forks and return it to the slow cooker. Pour over the sauce, keep it warm, and serve with creamy mash or whatever you fancy.

Why I Love This Recipe

I made this for a family gathering and it was the kind of dish that brought everyone to the table with smiles. It’s so low-effort but feels like a real feast. Plus, the leftovers make incredible sandwiches the next day.

Recipe Tips

• Go for brisket—it’s perfect for slow cooking and gives a rich, beefy flavor.
• Sear if you have time—browning the beef first adds an extra layer of flavor.
• Don’t skip resting—it helps the juices redistribute.
• Thin or thicken the sauce—adjust on the hob until you get your perfect consistency.
• Serve with mash, greens, or even crusty bread for mopping up the sauce.

How To Store This Jamie Oliver Slow-Cooker Beef

• At Room Temperature: Cool it down within an hour to keep it safe.
• In the Fridge: Store in an airtight container with sauce for up to 3 days.
• In the Freezer: Freeze in portions with sauce for up to 3 months. Defrost overnight in the fridge.
• Reheating: Warm gently in a covered pan over low heat, stirring occasionally and adding a splash of water or stock if needed.

FREQUENTLY ASKED QUESTIONS

• Can I cook this on high? Yes, but go for at least 4–5 hours on high to get it tender.
• What if I don’t have passata? You can use crushed tomatoes or even a tin of chopped tomatoes.
• Can I make it in the oven instead? Absolutely. Cook in a covered casserole dish at 160°C (325°F) for about 3.5 hours.
• Does this work with other cuts? Yes, try chuck or blade—just avoid lean cuts.

Nutrition Facts

Serving Size: 1 serving (216g)

• Calories: 686
• Total Fat: 43.4g
• Saturated Fat: 17.2g
• Total Carbohydrate: 21.2g
• Dietary Fiber: 4g
• Sugars: 15.8g
• Protein: 53g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken, Sausage & Mushroom Stew
• Jamie Oliver Sticky Miso Aubergine
• Jamie Oliver Vegan Pasta Bake
• Jamie Oliver Chicken & Pancetta Party Skewers