Beef Pot Roast
- 1 tablespoon Telegraph Hill olive oil
- 2kg boneless beef (rolled and tied if necessary) such as chuck, blade bolar or topside
- 2 white onions chopped
- 1x packet Telegraph Hill Marbella Sauce
- 4 large carrots, cut into 5cm pieces
- 2 stalks celery, cut into 3cm pieces
- 2 tablespoon white flour
- 1 cup beef stock
- Heat the olive oil in a heavy based frying pan over high heat.
- Season the beef with a good amount of salt and pepper and sear on all sides until well browned.
- Transfer the beef to a slow cooker
- Add the carrots, onions and celery to the frying pan with extra oil if necessary and brown for 2 minutes
- Add the vegetables to the slow cooker
- Add the flour to the frying pan and stir thoroughly with a wooden spoon to get all the crispy pit off the frying pan
- Add half of the liquid from the 1x packet Telegraph Hill Marbella Sauce, stirring over a medium heat until thick
- Add the second half of the liquid and add to the slow cooker with the rest of the Telegraph Hill Marbella Sauce and the beef stock
- Cook on low for 8 hours or until fall apart tender.
Pot roast was doing the “low and slow” cooking of cheaper cuts of meat to make them delicious way before the current trend involving sous vide cooking and automatic BBQ’s you can control with your smart phone. Cheaper cuts of beef generally have excellent flavour and when treated properly produce excellent results. This can be done in the oven also and will take 3-4hours at 170deg