THE LAST BITE

Make-ahead slow cooker pot roast

Slow cooker pot roast SERVES 6-8 PREP 15 mins COOK 7 hrs 30 mins EASY

2 tbsp sunflower oil

1.5kg rolled beef brisket

2 tbsp plain flour

3 carrots, chopped

3 celery sticks, chopped

2 parsnips, chopped

1 onion, chopped

80g button mushrooms

2 bay leaves

2 garlic cloves, crushed

2 tsp English mustard

500ml red wine

250ml beef stock roast potatoes and wilted greens, to serve

You will need a 6-litre slow cooker

1 Heat the oil in a large pan. Dust the brisket with the four, and season well. Put all the veg in the slow cooker, and turn it on to low. Sear the beef all over in the hot pan, then put it on top of the veg. Add the bay, garlic and mustard, then pour over the wine and stock. Cover with the lid and cook for 7 hrs.

2 Heat oven to 200C/180C fan/gas 6. Carefully transfer the beef from the slow cooker to a baking tray, then roast for 20mins.

3 Meanwhile, carefully ladle the liquid from the slow cooker into a shallow pan. Boil rapidly over a high heat to reduce to a rich gravy. Serve the beef with the gravy, softened veg and some roast potatoes and wilted greens, if you like.

PER SERVING 470 kcals • fat 25g • saturates 9g • carbs 12g • sugars 5g • fibre 4g • protein 36g • salt 0.4g