Tuesday, September 17, 2019

Slow Cooker Roast Beef

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There are many benefits to cooking beef in the slow cooker.  There's no guessing if it's cooked enough.  No fat splattering all over the oven.  No tough bits going to waste.  But best of all,  it's tastes absolutely divine and comes out super moist and falls apart as you cut it into slices.

Here's the recipe I made up a couple of years ago.

1 Bolar blade or Yearling roast beef ( or similar cut )

2 dessert spoons of Beef  Stock Powder

2 dessert spoons of French Onion Soup powder

1 kettle full of boiling water

4 tablespoons of Plain Flour

2/3 cup of cold water in a small jug



*  Preheat the slow cooker on the high temperature and spray with oil ( for easy cleaning later )

*  Brown off the meat on all sides in a fry pan

*  Place the meat in the slow cooker.

*  Add the beef stock powder and french onion soup.

*  Fill up the slow cooker with boiling water until it almost reaches the top ( 2 cm from the top or 1 inch ).

*  Place the lid on and cook for 8 - 10 hours.

*  Take the meat out,  cover with foil and let it rest for at least 15 minutes.

*  While the meat is resting,,  make the gravy using plain flour and cold water dissolved in a measuring jug.  Add a little of the hot liquid from the slow cooker to the plain flour  and water mixture and combine.  Slowly pour the mixture into the hot liquid in the slow cooker while whisking quickly to prevent lumps..


NOTES -

*  Leftovers can be frozen.  I like to add lots of gravy to the leftovers before freezing.  The meat seems to retain it's moisture.

*  Save two thick slices of beef and make Massaman Beef in the slow cooker the next night or freeze the slices for future cooking.

Roast beef dinner

Browning the beef

Cooking in liquid.


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About Crownleye David
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