Beef Pot Roast
Serves: 8
Ingredients
2.5kg beef topside roast
700g chat potatoes, halved
3 large carrots, peeled, cut into 3cm pieces
8 eschalots, peeled, halved
2 dried bay leaves
4 sprigs fresh thyme
400g can diced Italian tomatoes with oregano and basil
3 garlic cloves, crushed
2 ½ cups beef stock
Method
- Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potato, carrot, eschalots, bay leaves and thyme around beef. Season with salt and pepper. Combine tomato, garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.
- Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.
- Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
You can use beef blade or brisket instead of topside.
Note: Not all images displayed on this page utilise Cape Grim Beef.