Turned out quite well....Here's what I did. I only used a small piece of beef 700g so if you are making it with a larger piece of beef double the amounts of other stuff!Browned roast beef on all sides in a frying pan in a little olive oil. (Didn't flour it or anything)
Put beef aside and added some roughly chopped vegies to the pan ( 1 red onion, 1 stick celery, 1 carrot, a few cloves of garlic to taste I used 5 or 6) and cook until a little brown and starting to soften.
Put beef aside and added some roughly chopped vegies to the pan ( 1 red onion, 1 stick celery, 1 carrot, a few cloves of garlic to taste I used 5 or 6) and cook until a little brown and starting to soften.
I then deglazed the pan with some WHITE wine (for a milder flavour)
Put vegies in bottom of slow cooker and beef on top and then added half a packet of french onion soup mix, half a massel beef stock cube and 2 cups of boiling water and stuck the slow cooker on high. (which is still low) The liquid won't cover the beef completely, it doesn't matter.
I cooked it for 5 hours turning every hour or so.
When it was starting to fall apart at the edges I took out the meat and used a stick blender to blend the vegies in the liquid and then cooked with the lid off for half an hour or so until thickened. The gravy was really yummy and quite healthy too as it had no thickener in it, just vegies, stock, wine and soup mix.
The meat was very tender and delicious but not as visually appealing as a normally cooked roast as I prefer the look of medium-rare roast beef. I will definitely cook this again though as it was easy, yummy and an easy clean up.
Serve with roast vegies. I had roast dutch carrots, beetroot, potato and onion.
Enjoy
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