Slow Cooker Roast Beef
Serves 4 – 6 persons
1.5kg Massey’s Pot Roast or Topside Roast
1 Large onion cut in half
1 Large Carrot cut coarsley
2 cloves of garlic
4 spoonfuls Cooking or Rapeseed Oil
Rock Salt and Black Pepper to season
1 Ltr Beef Stock
2 Glasses of Red wine
2 spoonfuls softened butter
3 spoonfuls of plain flour
Gravy Granules (optional)
1.Heat pan until visibly hot with a little oil.
2.Season & brown Beef on all sides then transfer to a dish
3.Brown vegetables in pan, season and transfer into Slow Cooker, place Beef on top of vegetables then add 1 ltr of Beef Stock + 1 glass of Red wine
4.Set Slow cooker to Low for an 8hr cook, Medium for a 4 hr cook, or High for a 3 hour cook. When cooked set Beef aside and cover with foil and a teatowel on preheated dish for 30 minutes before slicing whilst you make the gravy.
5.Add the remaining red wine and stock to pan to deglaze then mash the onions and carrots, and lightly boil for 5 – 10 minutes until reduced halfway.
6.Sieve vegetables from stock then add the softened butter to the flour into gravy stock in the tin, bring to a gentle simmer and stir until the gravy has thickened to your desired consistency ( if required add extra gravy granules mixed with water) spoonful of butter and or a stock cube / gelpot, salt and pepper to flavour.
7.Strain through a fine sieve into a preheated jug or gravy boat and serve to table with the roast beef.
8.Serve with fresh market vegetables, roast potatoes & Yorkshire puddings.