SLOW OVEN ROAST BEEF 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:

• Set oven to 350 degrees F (will reduce oven temperature later).
• Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
• Season the roast with black pepper.
• Grease a roasting pan.
• Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
• In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
• Pour the cola mixture over the roast.
• Cover and cook at 350 degrees F for about 1 hour.
• Uncover and place the carrots and potatoes around the roast.
• Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
• Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
• Let the roast stand for 20 minutes before slicing.