Name: Pot roast
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2.5kg beef topside roast; 750 gram potatoes, scrubbed, halved; 3 large carrots, cut into 3cm pieces; 2 turnips, cut into wedges; 8 eschalots, halved; 2 bay leaves; 4 sprigs fresh oregano; 2 cup beef stock; 400 gram can diced tomatoes; 1 cup water; 1/2 cup red wine; 3 cloves garlic, crushed; oregano leaves, to serve

Ingredients

2.5kg beef topside roast

750 gram potatoes, scrubbed, halved

3 large carrots, cut into 3cm pieces

2 turnips, cut into wedges

8 eschalots, halved

2 bay leaves

4 sprigs fresh oregano

2 cup beef stock

400 gram can diced tomatoes

1 cup water

1/2 cup red wine

3 cloves garlic, crushed

oregano leaves, to serve

Method

1.Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potatoes, carrots, turnips, eschalots, bay leaves and oregano around beef. Season.

2.In a jug, combine stock, tomatoes, water, wine and garlic. Pour over beef. Cover with lid.

3.Turn cooker to low. Cook for 8 hours, or until vegetables are tender, turning beef halfway through cooking.

4.Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes.

5.Strain 4 cups cooking liquid into a large saucepan. Bring to the boil on medium. Reduce heat to low. Simmer for 10-15 minutes, until reduced by half and thickened.

6.Slice meat thinly. Serve with vegetables, sauce and oregano and drizzle with thickened sauce.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift