Slow-cooker beef roast
2 medium, quartered
480 g, unpeeled, halved
500 g, peeled, cut into 4cm pieces
10 individual, (1 bunch), trimmed
Topside beef roast
1040 g, (buy 1.3kg), fat trimmed
Whole grain mustard
⅓ cup(s), (95g)
1 cup(s), (250ml)
1 tbs, (4 sprigs)
¼ cup(s), (45g)
- Heat 2 teaspoons 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. Transfer to a 5.5L (22-cup) slow cooker. Repeat step with another 2 teaspoons oil, 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. Place beef in centre of vegetables. 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.
- Using tongs, remove beef and vegetables from cooker. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly. Cover vegetables to keep warm.
- Meanwhile, combine gravy powder and ¼ cup (60ml) 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, remaining mustard and gravy.