SW recipe: Texan beef pot roast

Ready in 8 hours 15 minutes 

Serves 4

Ingredients:

  • 2 medium red onions, roughly chopped
  • 1kg boned and rolled topside beef joint
  • 1 tbsp barbecue seasoning
  • 200g passata
  • 2 tbsp tomato purée
  • 120ml boiling beef stock
  • 4 garlic cloves, sliced
  • 1 heaped tbsp fresh thyme leaves
  • 2 large floury potatoes, peeled and cut into small chunks
  • 3 carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 large red peppers, deseeded and roughly chopped
  • 1 level tbsp cornflour
  • Chopped fresh parsley

Method:

Put the onions in the pot of a slow cooker. Pull the string off the beef joint, trim off and discard all visible fat, then re-position the strings to keep the joint in a neat shape. Season the beef with the barbecue seasoning, ½ tsp salt and some pepper and place it on top of the onions.

Mix the passata with the tomato purée, stock, garlic and thyme and pour it over the beef.

Cover and cook on low for 4 hours. Then transfer the beef to a plate and stir the potatoes, carrots, celery and peppers into the sauce in the slow cooker pot.

Return the beef to the pot and push it down as far as you can into the vegetables, making sure the potatoes and carrots are covered with the liquid. Cover again and cook for another 4-6 hours or until the beef and vegetables are tender.

Lift the beef onto a carving board and transfer the vegetables to a warmed serving dish using a slotted spoon.

Mix the cornflour with a little water to make a paste and stir it into the remaining sauce. Cover again and cook for a few minutes or until thickened.

Thickly slice the beef and divide between plates along with the vegetables and gravy. Scatter with the parsley to serve.

Tip: Don’t have a slow cooker? Put all the ingredients up to the thyme into a non-stick casserole pan or dish, cover and cook for 1 hour in an oven preheated to 160c/fan 140c/gas 3. Add the vegetables under the beef and cook for a further 1-1½ hours or until tender. Add cornflour paste. Scatter on parsley to serve.

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