Slow Cooker Pot Roast

Slow Cooker Pot Roast – beef joint cooked in a rich tomato sauce until melt-in-the mouth tender and flavorful. This Italian pot roast is delicious served over noodles or mashed potatoes for a hearty meal the whole family will enjoy.

📝 Ingredients

• 4 pound (1.5 kg) beef joint
• Salt and pepper to season (, a few turns of the mill)
• 2 tbsp olive oil
• 1/2 tbsp butter
• 4 large shallots (, diced)
• 1 tsp sugar
• pinch ground cinnamon
• 14 oz (400g) plum tomatoes
• 3/4 cup (180ml) red wine
• 4 carrots (, peeled and sliced)
• 2 ribs celery
• 3 garlic cloves (, unpeeled)
• 2 bay leaves
• 1 beef stock cube (, crumbled)
• 1/4 cup (60ml) water
• 2 tsp cornstarch diluted in cold water or 1 tsp xanthan gum (, to thicken sauce if needed)
• salt and pepper (, to taste)
• fresh parsley to garnish
• plenty of grated Parmesan (, to serve)

👨‍🍳 Instructions

1. 1Season the beef joint liberally with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned. Set aside.
2. 2Add a knob of butter to the pan and sweat the shallots over low heat – covering the pan will help caramelize the shallots.
3. 3Season with a pinch of sugar and cinnamon and stir in the plum tomatoes, breaking them up with the back of a wooden spoon.
4. 4Pour the wine into the pan and bring to a rolling simmer. Transfer the contents of the pan to your slow cooker.
5. 5Add the sliced carrots, celery sticks, unpeeled garlic cloves, and crumbled beef stock cube. Stir to combine.
6. 6Top with the beef joint and add a little water. Cover and cook on the low setting for 8-10 hours or overnight. You want to cook until the beef is fully tender and easily pierced with a knife.
7. 7Transfer the beef to a cutting board and allow to cool slightly. Discard the bay leaves, garlic and celery sticks and bring the sauce to a rolling simmer. Stir in a little cornflour slurry (or xanthan gum) if it needs thickening. Check the seasoning and add salt and pepper, to taste.
8. 8Slice the beef and add back into the sauce to warm through. Serve over noodles, mashed potatoes or polenta. Add grated parmesan cheese and garnish with fresh parsley.