Slow cooker beef roast with tomatoes, garlic and fennel
8 hr 30 min
8 hr 15 min
Slow cooking is the surest route to luscious, fork-tender meat and here it also mellows out the fennel to create a deliciously rich and flavoursome sauce. Don’t discard the feathery fennel tops or fronds, they make a pretty garnish and add a fresh, subtle aniseed flavour to complement this roast.
Beef topside, raw
1500 g, boneless, (see tip)
1 large, chopped, fronds reserved to serve
4 clove(s), (large cloves), finely chopped
1 cup(s), dry variety, (250ml)
Canned crushed tomatoes
1 810g can
1 x 3 second spray(s)
- Season beef with 1 teaspoon salt and ½ teaspoon black pepper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef, turning occasionally, for 12-15 minutes, until browned all over. Transfer to a 5.5L (22-cup) slow cooker.
- Add fennel, garlic and ¼ teaspoon salt to same frying pan. Reduce heat to medium and cook, stirring, for 2 minutes. Stir in wine and bring to the boil, scraping up any browned bits from base of pan. Boil for 1 minute. Stir in tomatoes. Pour mixture over beef in slow cooker. Cover with lid. Cook on low for 8 hours or until beef is fork-tender.
- Transfer beef to a cutting board and cut into 12 portions. Season remaining sauce in the slow cooker with salt and pepper. Serve beef with sauce. Garnish with reserved fennel fronds.
Ingredient tip: If you can’t find a topside roast, choose another beef cut suitable for long slow cooking, such as round or blade beef roast.