ROAST BEEF IN THE SLOW COOKER
Lockdown day #236 🇿🇦 Roast beef, potatoes and carrots with an awesome gravy to serve with the Yorkshire puddings👌🏻. Oh so British tonight 🇬🇧
- 2 kg bolo (or round roast or beef rump)
- 2 onions, diced
- 3 potatoes, peeled and quartered
- 4 carrots, peeled and sliced
- 1 cup warm water
- 1 packet brown onion soup powder
- 1 cup dry white wine
- ½ cup of tomato sauce
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons cornstarch
Brown the fatty side of the meat in a heavy based pot. Arrange the vegetables on the bottom of the slow cooker. Mix the water, wine, tomato sauce, Worcestershire sauce and half the packet of onion soup powder and pour over the vegetables. Place the roast on top of the vegetables with fat side uppermost.
Sprinkle the dry soup powder over the meat and set on LOW for 8 hours. When the roast is done to your liking, remove it to a plate to rest.
Stir about 2 tablespoons cornstarch into a little water and add this slurry to the slow cooker while the setting is on HIGH. Stir while the gravy thickens.
Slice the roast into thin slices and put back into the gravy.
Serve with Yorkshire puddings.
https://yourrecipeblog.com/recipes/yorkshire-puddings/
Note:
I set on HIGH for the first 3 hours then 2 hours on LOW and my roast was perfectly juicy and not well done.
Recipe and photo: Elsabie Templeton
