Beef Mini Roast

Slow-Cooker-Beef-Pot-Roast-4.jpg

Ingredients

  • 1.5-2kg beef pot roast

  • 1 tsp each salt and pepper

  • 2 tbsp olive oil

  • 1 large onion

  • 5 garlic cloves 

  • 5 carrots 

  • 3 celery stalks 

  • 1 cup (250ml) red wine

  • 3 cups (750ml) beef stock

  • 1/3 cup (50g) plain flour

  • 1 tsp dried rosemary

  • 1 1/2 tsp dried thyme

  • 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Instructions

  • Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

  • Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

  • Transfer beef to slow cooker.

  • In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

  • Add wine, reduce by half. Transfer to slow cooker.

  • Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

  • Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

  • Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

  • Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

  • Remove beef. Rest for 5 minutes, then slice thickly.

  • Adjust salt and pepper of Sauce to taste.

  • Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

Johanna BostockComment