by Karen Swan
I love roast beef. Love it. I am, however, absolutely crap at roasting meat. I don’t know how I manage to mess up something that should be so easy, every single time; but I do.
But, I really, really felt like roast beef and the sandwich I would eat the next day with leftovers (toasted cheese, beef and pickles!)
I had dubbed this my final attempt at roast beef. If I failed slow cooker beef school, then I would throw in the tea towel and let others have the honour of cooking roasts that I would then heartily devour.
I am pleased to report that my tea towel remains un-thrown and I have now successfully roasted beef! *round of applause required*
This is so easy and foolproof. Even if you overcook the meat, once you drown it in the delicious gravy, you won’t even be able to tell!
Have a play around with the flavours too – I think some ginger would be fab in here to give a little zing.
1kg to 1.5 kg boneless roast beef
1.5 cups beef stock
3/4 cup balsamic vinegar
1/4 cup Worchestershire sauce (I used GF)
2 tablespoons soy sauce or tamari
2 tablespoons honey
2 tablespoons brown sugar
5 garlic cloves – minced
1 tablespoon sesame oil
In a jug, combine the liquids, honey, sugar, garlic and oil.
Place the meat in the slow cooker and pour the liquid over the top.
Cook on low for 6 hours or high for 4 (or until the meat is cooked to your liking – true to form, mine was over done for me, but perfect for my husband)
Remove the meat from the slow cooker and shred using two forks. Pour over a little of the cooking liquid and put aside.
Pour the remaining liquid into a saucepan and simmer, reducing by half. I added around 3 spoons of flour to the gravy to thicken it up.
We served ours with the mouth watering, incredible Cauliflower White Sauce and simple peas. Any leftovers will keep for a couple of days in the fridge and this cooked meal is suitable for freezing.