Joint of Beef for slow cooking

[luciemule]

My joint of brisket says good for slow cooking.

So how much stock and wine do I pour over? Should it cover the joint or just come half way up the meat?
Don't want a really rich wine sauce as the kids won't eat it so though I'd use a bit of red wine and the rest beef stock.

I think you usually cover up to half way with a pot roast, but turn over half way through to get an even colour. The amount of liquid depends on how big your joint is, but if you don't want a really winey sauce maybe half and half?

I thought in a slow cooker you didn't need a lot of liquid - I always put in about a mugful so can make a gravy after.

I have done brisket and it was superb! It was soooo tender to carve it just fell apart and I had to serve up chunks!

I sit mine on veg

I brown off Brisket in a casserole dish, then sweat some chunky onions, whole mushrooms and carrots in same casserole. Sit browned brisket in middle of veg and then add a few cans of guinness or a whole bottle of red wine and leave in the oven for a long while (you can use beef stock instead but it won't be as nice).

When you're ready to eat it, remove meat and veg and arrange on a plate, mix up a flour paste and whisk into sauce, reduce down for gorgeous gravy