11 October, 2015
SC French Onion Roast Beef with Roast Vegetable Medley
SC French Onion Roast Beef with Roast Vegetable Medley
Serves: 4-6
Ingredients:
- 1.5kg bolar or blade roast beef
- 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought french onion soup
- 1 onion
- 1/2 cup gravy mix
- 6 potatoes
- 3 carrots
- 1 parsnip
- 200g pumpkin
- 200g sweet potato
- 2 tablespoons minced garlic
- 2 tablespoons dried oregano
- 2 tablespoons rice bran oil
Method:
- Peel and roughly chop the onion and place in the bottom of your slow cooker
- Roll the bolar in the French onion soup massaging the soup into the surface, then place the meat, fat side up, on top of the onion and add any excess soup mix into the slow cooker bowl
- Add in 1 – 1 ½ cups of water, the water level with the meat in the SC should be just under 2cm
- Place the lid on the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5, for the best results cook on low
- To prepare the vegetables you will need to start with about 60-90 minutes cooking time left on the roast, start by preheating the oven to 160 degrees Celsius
- Peel and chop all vegetables into even sized pieces , approximately 1-1 ½ cm cubes
- Place all the prepared vegetables onto a baking tray, evenly spread out the garlic, mixed herbs and the rice bran oil over the vegetables and give them a good mix to ensure fully coated
- Roast your vegetable medley 45-60 minutes noting the cooking time will depend on the size of the vegetables, turning the vegetables every 15 minutes to ensure they cook evenly and don’t stick to the base of the baking tray
- Thirty minutes before serving, gently remove the meat and place in a baking dish and cover with alfoil and turn your slow cooker up to HIGH
- Mix the gravy mix with ½ cup water to form a paste and whisk the gravy paste into the juices that remain in the slow cooker bowl, making sure you whisk very well so that it is eventually dispersed and well combined
- Replace the lid back on the slow cooker and check again in 15 minutes stirring well to ensure it has thickened, if it is still too runny, you may need to use a bit more gravy mix (or corn flour) paste to thicken and repeat in 15 more minutes time. However if you are left with a luscious thick rich gravy then turn off the slow cooker and replace the lid until you are ready to serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly, however left overs can be frozen as long as fully covered and stirred through the gravy.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.