Slow Cooker Roast Beef

🥘 Ingredients

• carrots 2
• onion 1
• cornflour 6 tbsp
• olive oil 1 tbsp
• beef 1 kg
• salt 1 tsp
• pepper 1 tsp
• beef stock 500 ml
• red wine 187 ½ ml
• tomato puree 3 tbsp
• sugar 2 tsp

1. 1

   Add the carrots and onion to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating.
2. 2

   Rub a little olive oil all over the beef and season well with salt and pepper . Sear the beef all over in a hot pan, and transfer to the slow cooker.
3. 3

   Add the beef stock , red wine , tomato puree and sugar , ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours , or high for 3 hours.
4. 4

   Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes .
5. 5

   If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
6. 6

   Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
7. 7

   When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!