Yes, you can do a pot roast in a slow cooker – when it’s done, serve with a tangy and slightly sweet sauce.
Ingredients
- Olive oil spray
- 1.5kg-piece beef bolar blade
- 800g Kipfler potatoes (see note), peeled
- 35g butter
- 2 brown onions, halved, thinly sliced
- 1 baby fennel bulb, trimmed, thinly sliced
- 2 bacon rashers, rind removed, coarsely chopped
- 1 tablespoon plain flour
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) Massel beef stock
- 90g (1/3 cup) cranberry sauce
- 2 tablespoons Worcestershire sauce
- Steamed broccolini, to serve
Method
- Step 1Heat a frying pan over medium-high heat. Spray with oil. Cook beef for 2-3 minutes each side or until well browned. Transfer to a 5L (20-cup) capacity slow cooker. Add potato.
- Step 2Heat butter in pan over medium heat until foaming. Cook onion, fennel and bacon, stirring occasionally, for 5 minutes or until golden. Add the flour and cook, stirring, for 1 minute. Add wine, stock, cranberry sauce and Worcestershire sauce. Stir until the mixture comes to the boil. Cook, stirring, for 1-2 minutes or until thick. Pour over beef. Cover and cook on high for 3 hours or until tender.
- Step 3Slice the beef. Divide beef and vegetables among serving plates. Drizzle with sauce. Serve with broccolini.
- High protein
- Low carb
- Lower gi
Nutrition
2329 kj
Energy
18g
Fat Total
8g
Saturated Fat
4g
Fibre
65g
Protein
191mg
Cholesterol
577.7mg
Sodium
11g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use Baby Cream Delight potatoes.
- Author: Kerrie Ray
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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