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Slow Cooker Beef Pot Roast

Another thrifty slow cooker marvel. This one pot wonder is cheap and hearty. It’s a great dish to leave on low while you’re at work and then come home to a delicious wholesome meal at night. Even the toughest cut of meat ends up wonderfully tender when cooked this way.

There’s enough to feed a family or to have plenty of leftovers to freeze for a quick supper another night.

Ingredients:

Beef Brisket – 2-3½lb/0.9-1.5kg (trimmed of any visible excess fat)

Plain flour – 2oz/60g

Mustard powder – ½ tablespoon

Ground white pepper – 1 teaspoon

Salt – 1 teaspoon

Olive oil – 1 tablespoon

Beef stock – ½ pint/300ml (hot)

Red onion – 1 (peeled & quartered)

Garlic – 2 cloves (peeled & halved)

Carrots – 4-5 (peeled & cut into chunks)

Potatoes – 5-6 medium (peeled & quartered)

Italian seasoning – 2 teaspoons

Bay leaf – 1

Mushrooms – 12oz/350g (thickly sliced)

Cornflour – 2 tablespoons

Equipment: Plate, frying pan, tongs, chopping board, knife, slow cooker, saucepan, spoon

Method:

  1. Mix the flour, mustard powder, salt and pepper on the plate and roll the beef joint in the seasoned flour.
  2. Heat the olive oil in the frying pan, and on a medium-high heat brown the meat all over.
  3. Meanwhile put the hot beef stock, onions, garlic, carrots, potatoes, Italian seasoning, and bay leaf into the crock-pot, with the slow cooker set on high.
  4. When the meat is browned, place it on top of the vegetables, and scatter the mushrooms around the beef.
  5. Cover and cook on high for 1 hour, then low for 8-10 hours, or high for another 4-5 hours.
  6. An hour before the end of the cooking time ladle out most of the stock into a jug and leave to cool.
  7. When the beef is about ready skim off any fat from stock, pour into the saucepan and bring to the boil.
  8. Turn down to a simmer, and add 2 tablespoons of cornflour dissolved in cold water. Continue to simmer until it is the consistency you like.
  9. When the beef is ready transfer it to a warm plate and carve. Best served in bowls with plenty of the vegetables. Any excess stock or gravy can be frozen for use in other dishes.
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One comment on “Slow Cooker Beef Pot Roast

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