Sea­soned beef roast

Central and North Rural Weekly - - RU­RAL WEEKLY -

THE only roast left when I did my gro­cery shop­ping re­cently was a hard, old bo­lar beef roast. But I made it en­joy­able by slow cook­ing it with a lot of taste fac­tors.

What you need:

1.5kg beef roast (bo­lar, brisket, top­side, chuck)

2 large car­rots, thickly sliced – chunky ½ sweet po­tato, sliced 4 small new pota­toes, sliced into thick halves

½kg pack of ba­con rashes, diced

3 tea­spoons of minced gar­lic 1 white onion, quar­tered 1 tea­spoon of dried thyme leaves

Cracked pep­per and salt

To make:

Place car­rots and pota­toes in slow cooker bowl. Scat­ter ba­con and gar­lic over car­rots and pota­toes. Sea­son beef with cracked pep­per and place in slow cooker bowl. Place onions around beef. Add the thyme. Cook on low for 8 hours.

Re­move beef, cover with foil and al­low to rest for 10–15 min­utes.

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