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    Beef Pot Roast

    Beef Pot Roast

     

    Serves: 8

    Ingredients

    Blue Triangle 2.5kg beef topside roast
    Blue Triangle 700g chat potatoes, halved
    Blue Triangle 3 large carrots, peeled, cut into 3cm pieces
    Blue Triangle 8 eschalots, peeled, halved
    Blue Triangle 2 dried bay leaves
    Blue Triangle 4 sprigs fresh thyme
    Blue Triangle 400g can diced Italian tomatoes with oregano and basil
    Blue Triangle 3 garlic cloves, crushed
    Blue Triangle 2 ½ cups beef stock

     

    Method

    1. Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potato, carrot, eschalots, bay leaves and thyme around beef. Season with salt and pepper. Combine tomato, garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.
    2. Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.
    3. Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.

     

    Tips

     Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

     You can use beef blade or brisket instead of topside.

     Note: Not all images displayed on this page utilise Cape Grim Beef.

    Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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    The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

    John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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