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Beef pot roast

image007.jpgPhotography by Steve Brown

Save precious time with this slow-cooker pot roast recipe that's wholesome and delicious.

Ingredients (serves 8)

  1. 2.5kg beef topside roast
  2. 700g chat potatoes, halved
  3. 3 large carrots, peeled, cut into 3cm pieces
  4. 8 eschalots, peeled, halved
  5. 2 dried bay leaves
  6. 4 sprigs fresh thyme
  7. 400g can diced Italian tomatoes with oregano and basil
  8. 3 garlic cloves, crushed
  9. 2 1/2 cups beef stock

Method

  1. Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potato, carrot, eschalots, bay leaves and thyme around beef. Season with salt and pepper. Combine tomato, garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.
  2. Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.
  3. Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.

Notes

You can use beef blade or brisket instead of topside.