Whenever I am shopping and I see the large beef joints on special offer I always get one for the freezer because even if I don’t use it for a large party of people I can use it in a beef pot roast slow cooker recipe and freeze the cooked half we won’t eat for another day.
Many think of roast for autumn and winter but the beauty of this recipe cooked in the slow cooker is when it’s finished it falls apart, I didn’t take an after photo as it was looking more like pulled beef rather than slices of roast BUT it tasted divine.
This is a very simple but tasty beef pot roast. I have added to the classic recipe by using ingredients that were in my fridge and cupboards at the time so be adventurous, chop and change the ingredients too, you’ll be surprised at how easy it is and amazed at the excellent results.
Beef pot roast - slow cooker recipe
- 2 potatoes peeled and halved
- 1 aubergine sliced and diced
- 2 carrots peeled and sliced
- 1 onion cut into wedges
- Olive oil for browning
- 800g piece of braising steak for 4 people
- 1 tbsp wholegrain mustard
- 2 tsps paprika
- 1 tsp cayenne pepper
- 1 tsp Asafoetida (optional) (Schwartz)
- 1 tsp ground cumin (optional)
- 2 teaspoons of chopped fresh rosemary
- 2 garlic cloves chopped finely
- 350 ml beef stock
- 150 red wine
- 2 tsp black onion seeds (Schwartz)
- 2 tbsp beef gravy granules + 2 tbsp water
- Toss the potatoes, aubergine, carrots and onion wedges in a little oil to colour and soften then add to the slow cooker.
- Seal the meat in the same frying pan adding more oil if necessary.
- In a glass or small pot make a paste with the mustard, paprika, cayenne pepper, asafoetida, cumin, garlic and chopped rosemary.
- Coat the beef with the paste and place on top of the sautéed vegetables
- Pour in the stock and wine careful not to wash off the rub and sprinkle the black onion seeds over the top. I added a sprig of rosemary too.
- Cover and cook on low for 8 hours.
- Remove the beef and leave to stand for 10 minutes before cutting.
- Remove the vegetables from the liquid in the slow cooker and keep warm.
- Blend the gravy granules with the water in a glass or pot until smooth and then add to the liquid, cook on high until it thickens, about 10 minutes.
- Serve the beef sliced with the vegetables and gravy
I think the rub can be made in many different ways feel free to change the spices I have used.
When we cut the beef it fell to pieces, it was delicious but difficult to cut a perfect slice.
Serving size: 4 Calories: 4855 Fat: 1g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 180g Sugar: 41g Sodium: 513mg Fiber: 8g Protein: 11g Cholesterol: 0mg
I love it when I try something new and it works, or as in this case it blows me away with just how good it is.
There’s nothing like the arrival of Spring to have me lusting after lamb. Last year I showcased the perfect Roast Spring Lamb for a delicious Easter lunch and it’s a favourite of mine that I go back to as often as I can but this year I wanted to try a different lamb recipe. Olives et Al got in touch and suggested I try Lamb Dukkah, they sent me their delicious products and I followed their recipe using my Sage Multi Cooker instead of traditional slow cooking in the oven.
It was SUPERB. The lamb fell off the bone and is mouthful after mouthful of delicious flavoured meat. I have since had a look around and discovered there are lots of different Dukkah recipes out there, I am transformed, I am now a Dukkah loving mamma.
As all of the recipes on this blog it is simple, it’s a chuck it in the pot and let it cook slow meal which we all love and know so well. I served mine with giant cous cous and some fresh green beans
- 1 shoulder of lamb on the bone
- 2 crushed cloves of garlic
- Olive oil
- 3 large white onions sliced
- 1 -2 tbsps Olives Et Al Spiced Dukkah
- 1 tbsp Olives Et Al Tapenade Marocaine
- 1 large bunch thyme or oregano
- a few bay leaves
- a handful of Olives Et Al Lemon and coriander Olives
- 150 ml white wine
- Rub the lamb with the crushed garlic and olive oil
- Put half the sliced onions in the slow cooker, place the lamb on top scatter the remainder over and add all the other ingredients to the pot.
- Add the white wine put the lid on and cook on low for 8 hours
- Leave to cool to room temperature – best left overnight to allow the flavour to develop
- Serve with cous cous and flatbreads
- I have no notes other than to say it’s utterly sublime, try it.
I was really pleased with the outcome of this pie which has evolved from the chicken bacon and stilton roulades I made but never got round to posting. *adds to To Do list*
The pie was extremely tasty I would say, I cooked the meat in the slow cooker and I used ready to roll puff pastry which I’d taken out of the fridge a good half an hour before rolling so it came to room temperature.
This pie dish was one I found in Sainsburys last year and it’s very big as it has a tall edge, in fact the pastry is rolled over at the top rather than come flush to the edge.
I used Stilton but any blue cheese will do plus simply omit it if you want a less punchy taste or add some Cheddar? I also played around with my Schwartz spices I was sent a while back and I was really pleased with the overall taste, if you don’t have all of these spices, just use what you’ve got, here is my chicken bacon and stilton pie.
It’s that weird time of year where I am constantly turning the heating off one day then the next it’s cold again so whacking it back on. A yo-yo of hot and cold, throwing open the windows to air the house one day and shutting all the doors the next to keep the heat in one room.
The same goes with food, this week I have had salads, wraps and even hot soup for lunch, the weather can’t make it’s mind up and neither can I.
So faced with a particularly busy day I decided to use my Sage Multi cooker again but for slow cooking this time to get our evening meal on the table.
I had a tray of pork shoulder chops and a can of ginger beer in the fridge. Now I’ve seen ham cooked in coke, beef cooked in Guinness so why not?
I’m so glad I did as the results were superb and enjoyed by all the family. The ginger ale gives a slight hint of sweet but definitely not overpowering plus a hint of ginger which really added to this recipe
[yumprint-recipe id=’26’]If you don’t have the Sage Multi cooker then the only difference will be that you have to sautè everything in a pan before adding to your slow cooker and you will have to wash up. This is why I like the Multi Cooker as I skip a washign up process.
More Sage Multi cooker recipes are
Tomato fish curry