Slow-cooker beef roast

Instructions

1. Heat 2 teaspoons oil in a large non-stick frying pan over medium–high heat. Cook onion and potatoes, stirring, for 5 minutes or until lightly golden. Transfer to a 5.5 litre (22 cup) capacity slow cooker. Repeat step with another 2 teaspoons oil, pumpkin and carrots.
2. Heat remaining 1 tablespoon oil in same pan. Cook beef, turning, for 5 minutes or until browned. Make a well in centre of vegetables in slow cooker. Place beef in the centre. Combine stock, Worcestershire sauce and thyme in a jug and pour over beef and vegetables. Spread half the mustard over beef. Cover with lid. Cook on high for 4 hours (or low for 8 hours) or until beef is tender.
3. Using tongs, remove beef and vegetables from cooker. Cover beef with foil and rest for 10 minutes before slicing thinly. Cover vegetables to keep warm.
4. Meanwhile, combine gravy powder and ¼ cup (60 ml) water in a small jug. Stir gravy mixture into remaining liquid in slow cooker and cook, uncovered, on high for 10 minutes or until slightly thickened. Serve beef with vegetables, gravy and remaining mustard.