BEEF POT ROAST

PREP TIME: 15 MINS

COOKING TIME: 5 ½ – 8 ½ HRS IN SLOW COOKER

SERVES: 6-8

INGREDIENTS

 

¼ cup (60ml) olive oil

2kg beef chuck roast, ask butcher to tie it up

2 large carrots, peeled and cut into chunks

2 celery sticks, chopped into chunks

2 large onions, quartered and chopped

3 cloves garlic, sliced

2 tablespoons plain flour

1 cup (250ml) red wine

2 cups (500ml) beef stock

2 tablespoons brown sugar

2 tablespoons tomato paste

½ jar Beerenberg Smoky BBQ Relish

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh rosemary leaves, chopped

750g Spud Lite baby potatoes

salt and freshly ground black pepper

METHOD

 

Step 1
In a slow cooker heat 1 tablespoon olive oil on high sear, place seasoned beef in pan and cook for 15 minutes until browned all over, remove from pan and set aside.

Step 2
Add another tablespoon of oil, place carrots, celery and onion into the slow cooker on high sear and brown for about 10 minutes, adding garlic for the final 2 minutes. Add flour, stirring until vegetables are well coated.

Step 3
Add wine, stock, sugar, tomato paste, relish, thyme and rosemary, stirring to combine. Bring to the boil, before returning the browned beef and place the potatoes in and around the beef. Set the slow cooker on low for 8 hours and high for 5 hours.

Step 4
Serve beef and vegetables with gravy.

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