Content

• Ingredients
• To step
• Method 1 of 3: Prepare the ingredients
• Method 2 of 3: Cooking the roast
• Method 3 of 3: Finish the gravy
• Necessities

Slow cooking a roast will make the meat even more tender than cooking it quickly. We give you a way to prepare a simple roast using a crock pot.

Ingredients

Suitable for 4 to 6 people

• 1350 grams of beef roast (neck steak or a rump)
• 60 milliliters of vegetable oil
• 4 medium carrots
• 1 medium onion
• 2 teaspoons Worcestershire sauce
• 500 milliliters of beef stock
• 1 teaspoons cornstarch
• Salt and pepper, to your taste

To step

Method 1 of 3: Prepare the ingredients

1. Wash the carrots. Clean the roots under a running tap by gently scrubbing away dirt with your fingers or a vegetable brush.
2. Chop the onion and carrots. Use a sharp knife to cut the carrots into 1 inch cubes and to slice the onion into thin rings.
   • To save time, use baby or pre-cut carrots that are sliced ​​instead of whole carrots. Replace the 4 carrots with approximately 5 to 8 baby carrots or 500 ml pre-cut carrot slices.
   • The onion can be cut into quarters (with each piece of the same size) or finely chopped. The flavor of the gravy will not be dramatically affected by the onion with either method, so how you slice the onion depends entirely on your personal preferences.
   • You can also replace the fresh onion with dried onions or onion powder if you wish. This step saves time and still gives the dish an onion flavor without having real chunks of onion in it, which in turn can be an advantage for picky eaters. To replace the onion you need either 60 ml of dried onions or 1 teaspoon of onion powder.
3. In a small bowl, combine the stock and Worcestershire sauce and blend the two ingredients together using a whisk or fork.
4. Heat the oil in a large skillet over medium heat and let the oil warm for about a minute.
5. Sprinkle some salt and pepper on the roast. A little is enough. If you are unsure of the amount to sprinkle, start with half a teaspoon of each and move on from there. Make sure to sprinkle salt and pepper on both sides.
6. Fry the roast in the pan until golden brown. Place the roast in the skillet and sear the meat on each side at intervals of 30 to 60 seconds. You turn the roast at the end of a current interval until each side is nicely browned.
   • This step is optional. You don't have to brown the roast before you can cook it in the slow cooker, but it does add flavor to the roast and sauce.

Method 2 of 3: Cooking the roast

1. Stack the carrots and onions in the bottom of your crock pot. Place the carrots first, then the onions.
2. At the very least, use a 4-quart crock pot. A 5- or 6-liter slow cooker would be even better. You need enough space, so that the lid remains firmly on the slow cooker. The crock pot should be at least halfway filled.
3. Place the roast in the slow cooker. Use tongs to move the roast from the skillet to the slow cooker. Then place the roast on top of the stacked vegetables.
4. Pour the stock mix over the other ingredients. Pour the beef stock and Worcestershire sauce mix over the roast. While doing this, make sure that the roast is well covered by the mix and that the mix sinks all the way to the carrots and onions.
5. Cover the crock pot and cook the roast. The roast should be cooked on low heat for about 8 hours.
   • If you don't have enough time to cook the roast, you can cook the roast on a high heat for 4-5 hours instead of 8 hours.
6. Check the internal temperature of the roast. Once cooking time is over, insert a meat thermometer into the thickest part of the roast. The temperature should then be at least 74 ° C.
7. Remove the roast and vegetables from the slow cooker. Use a sharp serrated knife and large fork to slice the roast.
   • Serve the onions and carrots alongside the roast.
   • Keep everything warm until it is ready to be served.

Method 3 of 3: Finish the gravy

1. Remove about 3 ounces of stock from the crock pot. Do this after removing the roast and vegetables, then use a soup ladle to transfer the stock to a small saucepan.
2. Place the saucepan on a burner. Put this on a medium heat.
3. Remove 2 tablespoons of the stock from the saucepan. Spoon these into a small bowl with a ladle.
4. In the small bowl, whisk together the cornstarch and stock until smooth.
5. Add the cornflour mix to the rest of the stock. Mix it with a fork or spoon until well distributed.
6. Simmer until thick. If the stock starts to bubble after a minute or two, reduce the heat and continue stirring for an additional few minutes until it thickens.
7. Serve with the roast. Pour the mixture over a few slices of the roast before serving or place it in a sauce boat so that everyone can take their own amount.

Necessities

• Slow Cooker from 4 to 6 liters
• Serrated blade
• Whisk
• Big fork
• Large serving spoon
• Ladle
• Tang
• Large skillet
• Small bowl
• Small saucepan