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Beef & potato pot roast
Beef & potato pot roast
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Slow cooker pot roast with tangy-sweet sauce for a delicious meal.
Ingredients:
  • 35g butter
  • Olive oil spray
  • 1.5kg-piece beef bolar blade
  • 800g Kipfler potatoes (see note), peeled
  • 2 brown onions, halved, thinly sliced
  • 1 baby fennel bulb, trimmed, thinly sliced
  • 2 bacon rashers, rind removed, coarsely chopped
  • 20.00 ml plain flour
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) beef stock
  • 90g (1/3 cup) cranberry sauce
  • 48.80 gm Worcestershire sauce
  • Steamed broccolini, to serve
Instructions:
  • Preheat a frying pan over medium-high heat and lightly spray with oil. Sear the beef on both sides for 2-3 minutes until nicely browned. Transfer the beef to a 5L (20-cup) capacity slow cooker and add the potato.
  • Melt butter in a pan over medium heat until foamy. Sauté onion, fennel, and bacon, stirring occasionally, for 5 minutes until golden. Stir in flour and cook for 1 minute. Add wine, stock, cranberry sauce, and Worcestershire sauce. Bring to a boil and cook for 1-2 minutes until thickened. Pour mixture over beef, cover, and cook on high for 3 hours until tender.
  • Thinly slice the beef. Arrange the beef and vegetables on individual plates. Drizzle with the sauce and serve with broccolini on the side.

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