Name: Pot roast
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2.5kg beef topside roast; 750 gram potatoes, scrubbed, halved; 3 large carrots, cut into 3cm pieces; 2 turnips, cut into wedges; 8 eschalots, halved; 2 bay leaves; 4 sprigs fresh oregano; 2 cup beef stock; 400 gram can diced tomatoes; 1 cup water; 1/2 cup red wine; 3 cloves garlic, crushed; oregano leaves, to serve

Ingredients

2.5kg beef topside roast

750 gram potatoes, scrubbed, halved

3 large carrots, cut into 3cm pieces

2 turnips, cut into wedges

8 eschalots, halved

2 bay leaves

4 sprigs fresh oregano

2 cup beef stock

400 gram can diced tomatoes

1 cup water

1/2 cup red wine

3 cloves garlic, crushed

oregano leaves, to serve

Method

1.Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potatoes, carrots, turnips, eschalots, bay leaves and oregano around beef. Season.

2.In a jug, combine stock, tomatoes, water, wine and garlic. Pour over beef. Cover with lid.

3.Turn cooker to low. Cook for 8 hours, or until vegetables are tender, turning beef halfway through cooking.

4.Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes.

5.Strain 4 cups cooking liquid into a large saucepan. Bring to the boil on medium. Reduce heat to low. Simmer for 10-15 minutes, until reduced by half and thickened.

6.Slice meat thinly. Serve with vegetables, sauce and oregano and drizzle with thickened sauce.

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Ingredients

Method

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