Slow Cooker Peppercorn Brisket

This recipe makes Sunday lunch easier than ever. The beauty of using brisket is that it's cheap, yet becomes luxuriously succulent after hours of cooking low and slow. Seasoned with crushed peppercorns, the meat juices create the BEST gravy ever. We've added some blitzed vegetables to thicken it up, while a hint of orange brings everything to life. For a fuss-free day, you can even throw everything in the pot the day before and reheat it when you're ready for your roast. Don't worry if you have trouble slicing the brisket – it's so tender you can just pull it into chunks and top it all off with a good glug of that gorgeous gravy!