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.

Ingredients:

(serves 6-8)

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

Method:

In a jug, combine the liquids, honey, sugar, garlic and oil.

Mix well.

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.