Cameron’s Slow Cook Pot Roast Beef
G’day dads, welcome back to #cookingwithcameron on the Fathering Channel.
With winter on the way I thought it was about time to get the big pot out and cook my hearty Pot Roast Beef. It’s super easy to prepare, and always a real winner with the family.
If you are still working from home, you can prepare this mid-morning with the kids and then pop it in the oven or slow cooker for around 7 hours.
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Slow cook Pot Roast Beef
This recipe is to be used as a guide only! Quantity will vary depending on how big a pot you use. The longer the meat cooks, the better it is. For a 750g-1kg lump minimum of 7hrs, 9hrs is recommended.
- 500g -1kg chuck beef. You can use oyster blade or if you are not sure ask your butcher ‘a cut good for slow cooking’.
- Root vegetables cut into chunks – potatoes, sweet potatoes, swede, carrots
- Beer/wine/broth to cover the food
- Knob of butter
- Corn flour
- Cut vegetables to large chunks.
- Melt butter and add half the garlic to an oven proof baking dish (with lid) and sear off the meat for a few minutes until brown.
- Take off the heat and add veggies (except mushrooms and broccoli) until the pot is full.
- Add enough liquid of your choice (beer/wine/broth) to cover the food.
- Add garlic and herbs (as much, or as little as you like).
- Place in 110c oven for at least 7hrs with lid on – checking every now and then.
- About 30min before you feel it is cooked, add the mushrooms and broccoli.
- Mix 2 tablespoons of cornflour into some water and stir to a paste.
- Add cornflour paste to the pot and stir well.
- Cook without the lid for another 30mins.
- Serve with some crunchy bread.