Slow Cooker Roast Beef
November 16, 2016
I have recently acquired a 5 litre slow cooker, as a bargain buy in an appliance sale. Keep an eye out for these, because you can often get one for around $50, and they are worth their weight in roast dinners! They allow you to cook some very cheap cuts of meat, which are otherwise tough, dry or in some other respect unpleasant, and produce a succulent, tender result which everyone will love.
The simplest approach, for a range of meats including bolar roasts, topside roasts, lamb and chicken, is to apply the following sauce and leave it to get on with things for 6 to 7 hours while you use your time productively (or not) elsewhere.
- Prep: 15 mins
- Cook: 7 hrs 5 mins
1Pour this over the meat in the slow cooker, put the lid on and turn to LOW. I find that a 1.5kg piece of meat does to a very good state in 6 to 7 hours. If you need to keep it waiting for a while, turn the cooker to WARM, which is the lowest setting.
2The usual problem with pot roasts is that you don’t get any gravy. However, this is not the case with a little cunning! When the meat is done, you will find you have a considerable quantity of nice-smelling liquid in the bottom of the slow cooker bowl. If possible (especially with chickens which exude a lot of fat) pour this off into a shallow container and put in the freezer for an hour or so to solidify the fat so you can skim it off and discard it. You can then reduce the volume of the remaining liquid by boiling in a roasting dish over high heat, then remove from the heat and add 3 to 4 tbsp of rice flour mixed with about ½ cup of water. Mix well, add 2 to 3 cups of water, and bring to the boil, stirring constantly until the gravy thickens. While you are engaged in his pursuit, either wrap the meat lump in metal foil and leave it standing on the bench, or put the meat back in the cooker on WARM, as previously mentioned.