Recipes - Slow cooked beef roast

 

Slow cooked beef roast

 

Ingredients

750g-1kg              Topside beef roast

½ cup                     Red wine
2 tbs                      Mustard (I use Thomy brand but a seeded mustard would also be fine)
2-3                          Bay leaves          
2 tbs                      Gravy powder

 

 

 

 

 

 

 

 

Method

1. Spread mustard over the top of beef.

2. Place roast in slow cooker with red wine and bay leaves.

 

 

 

 

 

 

 

 

3. Cook on low for 6 hours.

4. Approximately 10-15 minutes before serving, place beef in oven at 160 degrees to keep warm and to firm up the outside a bit (this makes it easier to slice too)
5. Add enough gravy mix to red wine/pan juices in the slow cooker to create consistency that you like. (I will admit that I never measure this out and only put 2tbs at the top as a guide)
6. Slice roast and serve with gravy and roast vegetables.
I love this recipe for roast potatoes and often do my pumpkin and carrots the same way: http://natashaskitchen.com/2013/05/29/oven-roasted-baby-red-potatoes/