Advertisement
Beef
continued
BEEF POT ROAST
Serves 6 to 8
2 kg piece bolar blade beef, whole
2 tablespoons plain flour
Salt and freshly ground black pepper
2 tablespoons oil
20g butter
2 large onions, finely chopped
3 sticks celery, finely chopped
Extra 2 tablespoons plain flour
4 cups/ 1litre beef stock
2 bay leaves
4 to 6 sprigs fresh thyme
750g potatoes, peeled and quartered
5 to 6 carrots, cut into large chunks or thick slices
8 to 10 small white onions
Beef Preparation
1.
Coat beef in flour, salt and pepper.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
3.
Add beef and cook until well browned all over,
remove from pan.
4.
Add butter, onions and celery to pan and cook 3 to 4
minutes, stirring occasionally.
5.
Add extra 2 tablespoons of flour to pan, mix well
cook 1 minute.
6.
Gradually add stock, stirring until sauce boils
and thickens.
Slow Cooker
7.
Place EasySear™ Pan back into base of Slow Cooker.
8.
Add beef, bay leaves and thyme, turn beef to coat
all over in gravy.
9.
Cover with Lid, turn Temperature Control Dial to
'LOW' setting. Cook for 4 hours, turning once during
cooking.
10.
Add potatoes, carrots and small onions to pan mixing
well. Cover with Lid and continue cooking for a further
2 to 3 hours or until meat and vegetables are tender.
Setting variation: use the Auto setting and cook for
5 to 6 hours or until beef is cooked ( Add vegetables
at approximately the last 2 hours of cooking time).
R17
BSC560_IB_FA_Issue5.indd 17
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
11/11/09 9:10 AM
Hide quick links:
Advertisement
