Pot roast

ingredients

• Pot roast

  • 2.5kg beef topside roast
  • 750 gram potatoes, scrubbed, halved
  • 3 large carrots, cut into 3cm pieces
  • 2 turnips, cut into wedges
  • 8 eschalots, halved
  • 2 bay leaves
  • 4 sprigs fresh oregano
  • 2 cup beef stock
  • 400 gram can diced tomatoes
  • 1 cup water
  • 1/2 cup red wine
  • 3 cloves garlic, crushed
  • oregano leaves, to serve

method

• Pot roast

  • 1

    Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potatoes, carrots, turnips, eschalots, bay leaves and oregano around beef. Season.

  • 2

    In a jug, combine stock, tomatoes, water, wine and garlic. Pour over beef. Cover with lid.

  • 3

    Turn cooker to low. Cook for 8 hours, or until vegetables are tender, turning beef halfway through cooking.

  • 4

    Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes.

  • 5

    Strain 4 cups cooking liquid into a large saucepan. Bring to the boil on medium. Reduce heat to low. Simmer for 10-15 minutes, until reduced by half and thickened.

  • 6

    Slice meat thinly. Serve with vegetables, sauce and oregano and drizzle with thickened sauce.