Pot Roast is a blast from the past, my mother used to cook this and I’ve only slightly adapted her recipe to suit the Slow Cooker. She wasn’t exposed to garlic in her cooking days, but she knew a lot about swedes and other root vegetables.
A tougher cut of beef takes a different style of cooking, long and slow, but the result is much sweeter. Think osso buco. Here are the Best Cuts of Beef for the Slow Cooker
Put the pot roast in the Slow Cooker in the morning – it’s ready by teatime.
Slow Cook Pot Roast
- Slow Cooker
- 2 kilos beef roast
- 500 g small potatoes (chats or new potatoes)
- 3 large carrots, peeled, cut into 3cm pieces
- 8 shallots, peeled, halved
- 1/2 bottle tomato passata or 400g can tomatoes
- 2 cups beef stock
- 4 cloves garlic, crushed
- 2 bay leaves
- 4 sprigs thyme
- Place beef in the slow-cooker. Arrange potato, carrot, onion, bay leaves and thyme around beef. Season with salt and pepper.
- Combine passata (or can of tomatoes), garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.
- Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.
- Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve