Slow Cooker Beef Pot Roast |
This hearty pot roast is best served with mashed potatoes and buttered Savoy cabbage to enhance its rich flavours.
Ingredients
Serves 6.
- 1 beef brisket joint, approximately 750 g in weight
- 2 onions, quartered
- 2 carrots, cut in half lengthways, then into 4 cm chunks
- ½ small swede, cut into chunks
- 1 glass red wine or beef stock
- 1 tbsp. tomato pure
- bay leaf
- salt and pepper
Directions
1. Place the joint in the stoneware and arrange the vegetables around the joint.
2. Mix together the wine or stock and tomato puree, pour over the brisket and cook on Low for 5-6 hours, or until the meat is tender and the vegetables are cooked through.
3. The meat juices will make delicious gravy. If thicker gravy is preferred mix a little cold water with some corn flour and a couple of spoonfuls of juice in a small pan, add the remaining liquid and bring to the boil to thicken.
Cook Time: 5 ½ - 7 1/5 hours on low
Recipe and photo courtesy of Crock-Pot.ca.
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