Beef pot roast
2 small, quartered
480 g, unpeeled, halved
500 g, cut into 8 pieces
10 individual, (1 bunch)
trimmed beef topside steak
1040 g, (Buy 1.3kg), fat trimmed
⅓ cup(s), (90g)
1 cup(s), (250ml)
1 tbs, (4 sprigs)
¼ cup(s), (35g)
- 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.
- 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.
- Remove beef and vegetables using a slotted spoon. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
- 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.