ENGLISH CUT ROAST SLOW COOKER RECIPES

Steps:

• Preheat the slow cooker to the lowest setting.
• Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker.
• Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on.
• Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.
• Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables.
• Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice.

Steps:

• Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
• Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.
• Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.
• Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.
• Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.
• Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.