Name: Pot roast
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Yield: 6
Ingredients: 2.5 kilogram beef topside roast; 750 gram chat potatoes, scrubbed, halved; 3 large carrots, peeled, cut into 3cm pieces; 2 turnips, peeled, cut into wedges; 8 eschalots, peeled, halved; 2 dried bay leaves; 4 sprigs fresh oregano; 2 cup beef stock; 400 gram can diced tomatoes; 1 cup water; 1/2 cup red wine; 3 clove garlic, crushed; basil leaves, to serve; oregano leaves, to serve

Pot roast

Perfect for a lazy Sunday dinner, this tasty pot roast utilises the power of the slow cooker to bring your family a hearty, warming meal, complete with tender, slow-cooked meat. Pop your beef and vegetables on in the morning, and it'll be wonderfully fragrant and ready for your enjoyment come evening.

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Serves 6

Prep

15M

Cook

8H 15M

Total

8H 30M

Ingredients

2.5 kilogram beef topside roast

750 gram chat potatoes, scrubbed, halved

3 large carrots, peeled, cut into 3cm pieces

2 turnips, peeled, cut into wedges

8 eschalots, peeled, halved

2 dried bay leaves

4 sprigs fresh oregano

2 cup beef stock

400 gram can diced tomatoes

1 cup water

1/2 cup red wine

3 clove garlic, crushed

basil leaves, to serve

oregano leaves, to serve

Method

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

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

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

4.Strain 4 cups liquid into a saucepan. Simmer 10-15 minutes, until reduced by half. Serve meat sliced with vegetables and sauce.

You can use beef blade or brisket instead of topside.
Note

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