Beef Pot Roast

Beef Pot Roast

 

Serves: 8

Ingredients

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

 

Method

  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.

 

Tips

 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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Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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