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.
YOU MIGHT ALSO LIKE…
Red Onion, Feta Cheese, Sun Dried Tomatoes & Duo of Olives
RED ONION, FETA CHEESE, SUN DRIED TOMATOeS & DUO OF OLIVESSERVES: 4 - 6 INGREDIENTS 1 large finely sliced red onion150g mixed olives80g chopped sundried tomatoes100g feta cheese120g rocket lettuce80ml balsamic salad dressingCracked salt and pepper METHOD...
Spud Lite Salad
SPUD LITE SALADPREP TIME: 8 MINSCOOKING TIME: 15 MINSSERVES: 4INGREDIENTS 500g Baby Spud Lite potatoes150g Baby bocconcini1 Tablespoon olive oilCracked salt and pepper2 ripened roma tomatoes chopped or sliced Pesto 1 Cup fresh basil leaves½ Baby spinach...
Barbecued Spud Lite & Prawn Cocktail Salad
BARBECUED SPUD LITE & PRAWN COCKTAIL SALADSERVES: 8 - 10INGREDIENTS 500g Spud Lite potatoes, cut into 5mm thick slices1 tbsp olive oil2 Cos lettuce, cut into wedges500g cooked prawns, peeled1 Lebanese cucumber, diced3 avocadoes, peeled, deseeded and cut into...