I went to my local butcher to purchase the roast for my Roast Beef Challenge. The roast I ended up buying weighs just over 5kg (11lbs) and cost me just over $46. When I took the wrapper off this morning, however, the roast looked way bigger than it did at the store. So the first thing I did was to cut the roast in half. I threw half in the freezer and kept the other half for today’s meal.
I began by cutting six large spuds (one each) into quarters and placing them in the base of the slow-cooker. I then browned all sides of the roast in a frypan and placed it on top of the spuds. I poured about half a cup of red wine in the frypan and used it to scrape up the bits of roast that stuck to the pan. I poured this over the roast, replaced the lid and cooked on low for around eight hours.
The roast turned out a little dry, but still tasted great. I served one thick slice each, giving the smaller slices to kid. We served the beef with the spuds, roast pumpkin and mixed veg. Everybody was delighted with the meal and, despite being quite generous with the the slice sizes, we still have half the cooked roast left. This is now in the fridge awaiting further use.
Since we weren’t stingy with the veges, we wound up with a lot of leftovers. These were set aside in the fridge for tomorrow night’s dinner. In addition, we did not discard the juices from the roast or use them for gravy. Instead, we poured them into a container and placed it in the freezer to be used in soup later in the week.
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- Mama’s Kitchen Mondays – Slow Cooker Pot Roast – 3 different ways! (cabingoddess.com)