I love making nutritious and flavoursome dinners in my slow cooker. I found my vintage treasure at a garage sale in Sydney and carted it all the way to the Gold Coast. The previous owner would have had amazing family meals and I saved from going to land fill.
There is no real 'recipe' as such to pot roast, it all really depends on how much room there is in your one.
Try to allocate at least one vegetable per person though.
Along our travels over the weekend, I spotted an amazing cut of topside, investigating further it was Wagyu for $15 kg! I knew exactly what I would do with it.
1.5 kgs topside beef
4-5 peeled carrots
4-5 celery sticks
4-5 potatoes, peeled and halved
1 onion peeled and quartered
salt, pepper, oil
1.Place peeled carrots, celery and quartered onions base of slow cooker.
2. One a plate, salt, pepper and oil topside. In pan on medium heat brown all sides.
3. Place brown meat on top of cut vegetables. Tuck parsley at the top and around the meat. ( it's easier to fetch out parsley )
4. In your frying pan, add some water and use wooden spoon to deglaze the tasty fried bits. Then add to your slow cooker. Top with water if needed. I turned mine on at 5.30am on high until 8am ( school drop off ) then upon my return turned down to low.
5. Place meat ( uncut/unsliced ) on platter. Arrange vegetable around the meat.
Place 2 heaped tablespoons of cornflour in a small saucepan. Add enough water to so it is liquid.
Use 3 soup ladles and strain pot roast cooking liquor in cornflour.
Gently heat until thickened.
Dinner is ready!
Place tongs either side of platter and simply pull the tender meat.
Your not finished. Strain the cooking liquor into a container that is freezable, allow to cool, label, date then place in freezer. This is called master stock. Every time you make pot roast defrost the master stock and use, the flavour gets more intense and delicious.