- 0:15 Prep
- 6:25 Cook
- 6 Servings
- Advanced
Pull out the slow cooker for a classic roast beef and vegetables recipe.
Ingredients
- 2 tablespoons olive oil
- 1.8kg piece beef topside or beef blade roast
- 3 small pickling onions, quartered
- 2 garlic cloves, crushed
- 1/3 cup dry white wine
- 3 teaspoons wholegrain mustard
- 1 1/2 cups Massel beef stock
- 500g chat potatoes
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 3 sprigs fresh thyme
- 1/2 cup frozen peas
Method
- Step 1Heat half the oil in a large frying pan over medium high heat. Cook beef for 6 minutes, turning, or until browned all over. Place in bowl of slow cooker.
- Step 2Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until just softened. Add wine. Reduce liquid by half. Stir in mustard and stock. Carefully transfer to slow cooker.
- Step 3Add potatoes, carrot and thyme. Season with pepper. Cover with lid. Cook on low for 6 hours or until beef is tender.
- Step 4Add peas. Cook for 10 minutes.
- Step 5Serve sliced beef with vegetables and a little cooking liquid (see note).
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2282 kj
Energy
22g
Fat Total
7g
Saturated Fat
3g
Fibre
70g
Protein
108mg
Cholesterol
492.25mg
Sodium
4g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Serve with gravy if you prefer a thick sauce. Add 1 tablespoon cornflour to pan juices and stir over medium heat until thickened.
For the pressure cooker: Follow steps 1 and 2, transferring to cooker. Add halved potatoes to cooker with carrots and thyme. Season with pepper. Seal cooker.
Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 1 hour.
Release steam, following manufacturer’s instructions. Return to stovetop over medium heat. Add peas. Cook for 5 minutes or until heated. Serve.
- Author: Kim Coverdale
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas
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