So before I get into how I made this deliciousness of dinner, I have no idea how much beef I actually ate. I recorded it as five large slices (50g each; 250g in total) but I don't think that it weighed quite that much. And, for the record, the photograph above is not all of the meat that I ate. I went back twice.
Making a beef roast in the slow cooker is so simple and it is destined to become one of my favourite quick and easy winter meals (although winter seems so far away after such a hot and humid night).
I didn't take any photographs while I was making this, sorry.
First I took a few potatoes and, leaving the skin on, I sliced them length wise - about1/2 a centimetre wide. Then I laid these on the bottom of the slow cooker. They are supposed to soak up the oils and juices that come out of the beef when it is cooking and stops the beef from sitting in a layer of liquid which would make it all mushy I guess.
I placed the beef on top of the potatoes and then threw in, for flavour, chopped carrots and celery. I then added 1/4 of a cup of beef stock.
Then the lid went on and I cooked it on automatic for around 8 hours.
When I got home from work, my husband and the kids had eaten some of the beef. So I steamed some frozen vegetables and made some gravy (using a powdered gravy mix).
The beef was so tender and just broke apart when it came time to serve it. We didn't have any leftovers, but it would have been delicious pulled apart and added to a sandwich for lunch the next day.