·
2 - 4
lb beef roasting joint
·
Salt and
pepper
·
2 tbsp olive
oil
·
1 onion
(large, diced)
·
2 garlic
cloves, smashed
·
4 carrots,
1 inch pieces
·
2 celery
stalks, 1 inch pieces
·
1 cup /
250 ml dry red wine
·
3 cups /
750 ml beef broth
·
1/3 cup /
50g plain flour
·
1 tsp dried
rosemary
·
1
1/2 tsp dried thyme
Instructions
1. Pat beef dry with
paper towels. Sprinkle with salt and pepper all over.
2. Heat oil in a
skillet over high heat. Brown all over - a deep dark brown crust is essential
for flavour base! Should take about 7 minutes.
3. Transfer beef to
slow cooker.
4. In the same
skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
5. Add wine, reduce by
half. Transfer to slow cooker.
6. Mix together flour
and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
7. Add remaining
broth, carrots, celery, rosemary and thyme into slow cooker.
8. Cover and slow cook
on LOW for 8 hours.
9. Remove beef. Rest
for 5 minutes, then slice thickly.
10. Adjust salt and
pepper to taste. Serve beef with vegetables and plenty of sauce!
