Beef Pot Roast

Beef Pot Roast


Serves: 8


Blue Triangle 2.5kg beef topside roast
Blue Triangle 700g chat potatoes, halved
Blue Triangle 3 large carrots, peeled, cut into 3cm pieces
Blue Triangle 8 eschalots, peeled, halved
Blue Triangle 2 dried bay leaves
Blue Triangle 4 sprigs fresh thyme
Blue Triangle 400g can diced Italian tomatoes with oregano and basil
Blue Triangle 3 garlic cloves, crushed
Blue Triangle 2 ½ cups beef stock



  1. 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.
  2. Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.
  3. Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Mike Smith, Wavell Heights Quality Meats
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