Beef & potato pot roast

Beef & potato pot roast

Preparation Time

20 minutes

Cooking Time

200 minutes

Ingredients (serves 6)

• Olive oil spray
• 1.5kg-piece beef bolar blade
• 800g Kipfler potatoes (see note), peeled
• 35g butter
• 2 brown onions, halved, thinly sliced
• 1 baby fennel bulb, trimmed, thinly sliced
• 2 bacon rashers, rind removed, coarsely chopped
• 1 tbs plain flour
• 125ml (1/2 cup) red wine
• 125ml (1/2 cup) beef stock
• 90g (1/3 cup) cranberry sauce
• 2 tbs Worcestershire sauce
• Steamed broccolini, to serve
  
  Method
  1. Heat a frying pan over medium-high heat. Spray with oil. Cook beef for 2-3 minutes each side or until well browned. Transfer to a 5L (20-cup) capacity slow cooker. Add potato.
  2. Heat butter in pan over medium heat until foaming. Cook onion, fennel and bacon, stirring occasionally, for 5 minutes or until golden. Add the flour and cook, stirring, for 1 minute. Add wine, stock, cranberry sauce and Worcestershire sauce. Stir until the mixture comes to the boil. Cook, stirring, for 1-2 minutes or until thick. Pour over beef. Cover and cook on high for 3 hours or until tender.
  3. Slice the beef. Divide beef and vegetables among serving plates. Drizzle with sauce. Serve with broccolini.