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Roast Beef

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"Main Dish/Roast Beef"

Serves 5 | Prep Time 30 minutes | Cook Time 6 hours

Why I Love This Recipe

This is a great tasting recipe, though even though it takes awhile to make, it's very rewarding at the end.

Ingredients You'll Need

1 Kg (2.2 Lb) Topside Or Top Round Beef

500 Ml (2.1 Cups) Beef Stock

187.5 Ml (0.8 Cups) Red Wine – ¼ Bottle

2 Carrots – Roughly Chopped

1 Onion – Sliced

6 Tbsp Cornflour

3 Tbsp Tomato Puree

2 Tsp Sugar

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Olive Oil


Step 1: Add carrots and onions to the cooker and add 3 tbsp of cornflour and stir to ensure even coating. Season the beef well with pepper and salt and rub a little oil all over it. Before transferring it to the slow cooker, make sure to sear it in a hot pan.

Step 2: Now, add the beef stock, wine, tomato puree, and sugar, while ensuring that the beef is almost entirely covered with the liquid. Cooking on low for six hours or on high for three hours will do the trick. Remove the beef from the slow cooker, once cooked, and cover with tin foil to retain its heat for almost half an hour.

Step 3: After dealing with the star of the evening (the beef), check the gravy consistency. Add cornflour to thicken or add boiling water to dilute. When you achieve the viscosity of your liking, it’s time to stop.

Step 4: When the time comes to serve, slice the beef carefully with a sharp knife and pour red wine gravy over it.

Pairs Well With

Mashed Potatoes

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