1,2 kg Beef Topside Roast washed & dried
2 onions sliced
3 ribs celery left whole
2 cloves garlic roughly chopped
2 tbsp olive oil
5 roughly chopped carrots fairly large pieces
5 potatoes peeled and halved
Salt, black pepper, 2 tsp mixed herbs
A glass of dry red wine (optional)
1 cup beef/vegetable stock
Season your meat with salt, black pepper, mixed herbs and in a large saucepan on stove add olive oil and seal your meat until brown on all sides.
Remove set aside. Add sliced onion, garlic and celery sticks to saucepan & saute for 2 to 3 minutes. Remove and transfer to slow cooker.
Add carrots and potatoes and add beef roast. Pour over the wine and stock and cook on high for 4 hours.
After 3 hours remove carrots and potatoes ready to be grilled and crisped in your oven. Carve beef into slices and return to slow cooker to cook for a further 1 hour.
Make a gravy with the stock in the slow cooker by mixing a paste of water and cornflour to thicken. Continue cooking and stirring in slow cooker until it thickens.
Serve with vegetables and tomato salad.
4 medium tomatoes halved and sliced, 1 large red/white onion sliced.
Salt, black pepper, sprinkle of sweet basil, chopped parsley.
Drizzle over 1 tbsp olive oil and 1 tbsp white wine vinegar.
Prepared, tried and tested by: Gail Haselsteiner
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