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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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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