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Slow-cooker beef with horseradish
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Elevate tender beef with zesty horseradish cream.
Ingredients:
  • 1.2kg beef bolar blade roast, excess fat removed
  • 6 golden delight potatoes, peeled, quartered
  • 4 medium carrots, halved lengthways
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 82.50 ml instant roast meat gravy powder
  • Horseradish cream, to serve
  • Extra chopped parsley, to serve
Instructions:
  • Secure the beef by tying it up at 4cm intervals using kitchen string.
  • Add the potato and carrot to the bowl of a 5.5 litre slow cooker. Heat oil in a large frying pan. Sear the beef on all sides for 5 minutes until browned. Transfer the beef on top of the vegetables in the slow cooker. Pour 3/4 cup of cold water into the slow cooker. Sprinkle with parsley, and season with salt and pepper.
  • Cover the cooker and let it simmer on high for 3 hours, or on low for 6 hours.
  • Transfer the beef and vegetables to a large plate, thickly slice the carrots, and cover them loosely with foil to keep warm. Sprinkle the gravy into the sauce in the cooker, whisk well to combine, and cook for 5 minutes, whisking often, until the gravy thickens.
  • Slice the succulent beef and pair it with a colorful array of vegetables, rich gravy, zesty horseradish cream, and a sprinkle of fresh parsley for a delightful meal.

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