BEEF POT ROAST RECIPE SLOW COOKER RECIPES

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Steps:

• Peel and dice your celery, carrots, and onion.
• Place the onion, salt, pepper, thyme, and olive oil in your slow cooker and brown your topside on both sides and top and bottom until you have a wonderful brown colour on your topside.
• Remove the topside from the slow cooker and add in carrots, celery, and stock. Stir.
• Add the topside over the vegetables and place the lid on your slow cooker. Cook for four hours on high and then allow to cool for a further hour in the slow cooker to allow it be even more tender.
• Remove the beef and blend the contents of the slow cooker using a hand blender. Taste it and add extra salt if needed.
• Carve your roast beef.
• Serve together your slow cooker roast beef and gravy with your preferred sides.