Beef Pot Roast
This is an easy way to cut the calories in your usual Sunday roast, and it is one of those dishes you can bung on and forget all day. Made with great-value silverside, it's a cheaper way to feed a crowd than using a prime joint.
Ingredients
- 1.2 kg lean boneless beef silverside, rolled and tied
- 1 tsp flaked sea salt, plus extra to season
- 2 tsp oil
- 3 medium onions
- 5 medium carrots, about 500g
- 6 celery sticks
- 3 fresh bushy thyme sprigs (or 1 tsp dried thyme)
- 1 large bay leaf
- 2 tbsp tomato purée
- 175 ml red wine, or extra beef stock
- 150 ml hot beef stock, made with 1 beef stock cube
- ground black pepper
- flat-parsley, to garnish (optional)
Instructions
- Season the beef all over with the salt and plenty of pepper. Heat the oil in a large non-stick frying pan and brown the beef for 6-8 minutes, turning occasionally until it is well coloured all over. While the beef browning, peel the onions and cut each one into roughly 12 wedges from root to tip, peel and cut the carrots into roughly 4cm lengths, and trim and cut the celery into roughly 4cm lengths.
- Transfer the beef to slow cooker and add the onions, carrots, celery, thyme and bay leaf, placing them around the joint. Stir the tomato purée and wine (if using) into the hot beef stock and pour around the beef. Cover with the lid and cook on LOW for 8-10 hours, or until the beef is very tender and yields easily to the pressure of the fork.
- Remove the lid, lift the beef out of the dish with a couple of forks and place it on a board or serving platter. If you prefer a thicker gravy, transfer the cooked vegetables to a warmed serving dish with a slotted spoon , cover and keep warm. Carefully pour the cooking liquor into a large saucepan. Bring to the boil and cook for 4-5 minutes , or until it reaches your preferred consistency.
- Cut the string around the beef and carve the meat into slices. Serve with the poached vegetables and the rich cooking liquor for gravy. Garnish with freshly chopped parsley, if you like.
Notes
Cook's tip: Use 500g of whole stubby Chantenay carrots instead of the sliced carrots, if you like.