Roast beef dinner

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

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Take your roast beef to the next level with this slow cooker recipe – simple, but incredible!

Serves: 4

Time to make: 4 hrs 20 mins , on high, or 7 hours on low

Hands-on time: 20 mins

Ingredients

More weights & measures

600g boneless beef chuck roast
600g root vegetables ( kumarasweet-potatoX, 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

Instructions

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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.

Variations

Make it gluten free: Check stock and ground coriander are gluten free.

HFG tip

Some canned tomatoes contain more liquid than other brands, so if you see a lot of tomato juice, reduce the stock quantity by 1/4 cup.

If you cook this recipe on low heat, expect the vegetables to be mushier than with the high heat option. But either way, they will be much softer than if oven roasted.

If you’re using parsnips, small ones are sweeter than the older, stringy ones.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

You may find this article useful:

Guide to shopping for beef

More delicious roast beef recipes:

Traditional roast beef and vegetables

Rare roast beef with rice salad

Roast beef with herb crust

Roast beef with beets and potato salad

Roasted vegetables and seared beef with mustard cream

Roasted beef and winter vegetables with currant gravy

Beef Wellington

All our beef recipes

Nutrition Info (per serve)

Calories 415cal

Kilojoules 1740kJ

Protein 33g

Total fat 18g

–Saturated fat 7g

Carbohydrates 25g

–Sugars 17g

Dietary fibre 8g

Sodium 300mg

Calcium 120mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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