Name: Beef pot roast
Cook time: 480 min
Total time: 480 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 4 small potatoes (180g), unpeeled, halved; 375 gram piece unpeeled pumpkin, cut into 4 wedges; 8 baby onions (200g), halved; 375 gram baby carrots; 250 gram jerusalem artichokes (sunchokes); 750 gram piece beef blade steak; 1 tablespoon wholegrain mustard; 2 teaspoon smoked paprika; 2 teaspoon finely chopped fresh rosemary; 1 clove garlic, crushed; 1 1/2 cup (375ml) beef stock; 1/2 cup (125ml) dry red wine; 2 tablespoon balsamic vinegar; 1/4 cup (35g) gravy powder; 2 tablespoon water

Ingredients

1/4 cup (60ml) olive oil

4 small potatoes (180g), unpeeled, halved

375 gram piece unpeeled pumpkin, cut into 4 wedges

8 baby onions (200g), halved

375 gram baby carrots

250 gram jerusalem artichokes (sunchokes)

750 gram piece beef blade steak

1 tablespoon wholegrain mustard

2 teaspoon smoked paprika

2 teaspoon finely chopped fresh rosemary

1 clove garlic, crushed

1 1/2 cup (375ml) beef stock

1/2 cup (125ml) dry red wine

2 tablespoon balsamic vinegar

1/4 cup (35g) gravy powder

2 tablespoon water

Method

1.Heat 2 tablespoons of the oil in large frying pan; cook potato, pumpkin and onion, in batches, until browned all over. Place vegetables in 4.5-litre (18-cup) slow cooker with carrots and artichokes.

2.Heat 2 teaspoons of the remaining oil in same pan; cook beef until browned all over. Remove beef from pan; spread with combined mustard, paprika, rosemary, garlic and remaining oil.

3.Place beef on vegetables in slow cooker; pour over combined stock, wine and vinegar. Cook, covered, on low, 8 hours.

4.Remove beef and vegetables from cooker; cover beef, stand 10 minutes before slicing thinly. Cover vegetables to keep warm.

5.Meanwhile, blend gravy powder with the water in small bowl until smooth. Stir gravy mixture into liquid in slow cooker; cook, covered, on high, about 10 minutes or until gravy is thickened slightly. Season to taste. Strain gravy.

6.Serve beef with gravy and vegetables.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook