Slow-cooked beef pot roast
Getting up early on cold winter mornings to prepare dinner may not sound fun for some, so why not put this on before bed and let it cook overnight for an amazing fragrance first thing in the morning! The key with this beautiful slow-cooked dish is time… the longer this tough beef cut spends in the slow-cooker the better! Serves 4 to 6
8 hours slow cooker
- 1.5kg Brisbane Valley Beef Roast (Rolled Rib, Chuck or Round)
- 500g carrots, cut into large chunks
- 300g onions, cut into large dice
- 3 stalks of celery cut into 1.5 cm pieces
- 2 bay leaves
- 10 cloves garlic peeled
- 5 large flat mushrooms, cut into quarters
- 2 cups good red wine
- 3 cups of beef stock
- 2 long sprigs rosemary
- ¼ cup of worstershire sauce
- 100g salted butter
- ½ bunch fresh parsley chopped
- Serve with mashed potato
Heat either a heavy based pan or slow cooker until very hot. Add butter and stir before adding beef to caramelize the outside.
Remove beef and sauté the carrots, onion and celery. Then, add mushrooms and garlic and stir through for a minute or 2.
Deglaze pan/pot with red wine, then add the beef, then stock, bay, rosemary and Worstershire. Bring up to a simmer and cover with a lid.
If cooking in a slow cooker- cook on low for around 8 hours or add to a pre-heated 130 degree oven for approx. 4 ½ hours. Check beef that you can push into it with a spoon and there will be no resistance (doesn’t spring back). If ready remove beef from the pot and leave aside to carve.
If there is a bit of excess liquid, remove vegetables and place pot on the stove on a high heat and reduce the liquid until you have approx. 2 cups of liquid. Return vegetables to the pot and season to taste.
Slice the meat into approx. 1cm slices and place in a deep serving dish, pour over vegetables and sauce, sprinkle chopped parsley over the top and serve with mashed potato and optional steamed greens, such as beans, peas or broccolini.