Name: Slow-cooker roast beef
Prep time: 15 min
Cook time: 385 min
Total time: 400 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1.8kg piece beef topside or beef blade roast; 3 small pickling onions, quartered; 2 garlic cloves, crushed; 82.50 gm dry white wine; 17.70 gm wholegrain mustard; 382.50 gm beef stock; 500g chat potatoes; 1 bunch baby (Dutch) carrots, trimmed, peeled; 3 sprigs fresh thyme; 125.00 ml frozen peas

Slow-cooker roast beef

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Prep Time:
15 minutes

Cook Time:
385 minutes

Total Time:
400 minutes

Use your slow cooker for a delicious and comforting roast beef with veggies.

Ingredients:

36.40 gm olive oil
1.8kg piece beef topside or beef blade roast
3 small pickling onions, quartered
2 garlic cloves, crushed
82.50 gm dry white wine
17.70 gm wholegrain mustard
382.50 gm beef stock
500g chat potatoes
1 bunch baby (Dutch) carrots, trimmed, peeled
3 sprigs fresh thyme
125.00 ml frozen peas

Instructions:

In a large frying pan over medium-high heat, warm up 1 tbsp of oil. Sear the beef for 6 minutes, turning occasionally, until evenly browned. Transfer the beef to the slow cooker bowl.
In a pan, heat the remaining tablespoon of oil. Add the onion and garlic and cook while stirring for about 3 minutes until they are just softened. Pour in the wine and let it reduce by half. Mix in the mustard and stock, then transfer everything carefully to the slow cooker.
Combine potatoes, carrots, and fresh thyme in the pot. Season generously with freshly ground black pepper. Cover with a lid and simmer on low for 6 hours, or until the beef is melt-in-your-mouth tender.
Simmer peas for 10 minutes.
Serve thinly sliced beef alongside a colorful array of vegetables, drizzled with a delectable cooking liquid.

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