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Photo of Beef pot roast by WW

Beef pot roast

6
6
5
SmartPoints® value per serving
Total Time
4 hr 40 min
Prep
20 min
Cook
4 hr 20 min
Serves
8
Difficulty
Moderate
All the components of this meal are cooked in the slow cooker at the same time. Easy, convenient and creates a superb combination of flavours.

Ingredients

Olive oil

2 tbs

Red onion

2 small, quartered

Potato

480 g, unpeeled, halved

Pumpkin

500 g, cut into 8 pieces

Baby carrot

10 individual, (1 bunch)

Trimmed beef topside steak

1040 g, (Buy 1.3kg), fat trimmed

Wholegrain mustard

⅓ cup(s), (90g)

Beef stock

1 cup(s), (250ml)

Worcestershire sauce

2 tbs

Fresh thyme

1 tbs, (4 sprigs)

Gravy powder

¼ cup(s), (35g)

Instructions

  1. Heat half the oil in a large non-stick frying pan over high heat. Add onion and potatoes and cook, stirring, for 5 minutes or until lightly golden. Place in a 5 litre (20-cup) slow cooker. Repeat with pumpkin and carrots.
  2. Heat remaining oil in same pan. Cook beef, turning, for 5 minutes or until browned. Make a well in centre of vegetables. Spread half the mustard over beef. Place beef in centre of vegetables. Combine stock, Worcestershire and thyme in a jug and pour over beef. Cook, covered, on high for 4 hours (or low for 8 hours) or until beef is tender.
  3. Remove beef and vegetables using a slotted spoon. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
  4. Meanwhile, combine gravy powder and ¼ cup (60ml) water in a small jug. Stir gravy mixture into cooking liquid and cook, uncovered, on high for 10 minutes or until slightly thickened. Serve beef with vegetables, remaining mustard and gravy.

Notes

SERVING SUGGESTION: Wilted English spinach.

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