Roast beef dinner
Time to make: 4 hrs 20 mins , on high, or 7 hours on low
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
600g boneless beef chuck roast
600g root vegetables (kumara, parsnips, carrots), cut into 5cm pieces
2 onions, halved
4 stalks celery, thinly sliced
400g can diced tomatoes
1 cup reduced-salt chicken stock
1 tablespoon chopped fresh ginger
2 teaspoons dried oregano
1 teaspoon ground coriandercilantroX
Total fat 18g
Saturated fat 7g
Dietary fibre 8g
- Switch slow cooker to low. Layer vegetables on bottom, with the meat resting on top. Add tomatoes, stock and spices. Cover and cook for 4 hours on high, or 7 hours on low.
- Remove meat and rest, covered, on carving board. Gently transfer vegetables to serving platter and cover with tin foil to keep warm.
- Put remaining juices in a small saucepan and heat over a high heat for 5-10 minutes to reduce slightly. Blend until you have a smooth sauce.
- Cut meat and serve with vegetables and sauce.
Make it gluten free: Check stock and ground coriander are gluten free.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us