Your full roast beef dinner with all the side vegetables, right from the one slow cooker - EASY ROAST DINNER IN ONE!
Prep: 25 mins
Cook: 8 hrs
8 hrs 25 mins
Beef blade roast (I used2 x 1kg pieces)
1 tsp olive oil
Seasoning of your choice (I like paprika, onion, salt, garlic salt, & pepper)
100ml red wine (eg Shiraz)
5 or more small washed baby potatoes with skin on(Or halve larger ones)
1 large piece of sweet potato (peeled and cut into 3)
3 large carrots (peeled, cut into 2)
1 large brown onion (peeled, whole)
1 medium wedge of jap pumpkin (with skin on and cut into 3)
5-10 Brussels sprouts
1 bunch of asparagus (tipped of woody end)
1Season roast beef pieces generously with the seasoning blend of your choice
2Heat oil in searing slow cooker (or in frypan on stove)
3Sear/seal beef on each side (5-10mins total)
4Turn slow cooker down from searing to LOW. If using a fry pan return beef to slow cooker at this point.
5Add wine and turn beef through wine
6Add potatoes, sweet potato, and carrot around meat and begin an 8hr cooking time on LOW.
7After 2hrs add onion and pumpkin wedges also around meat and continue to cook on LOW.
81hr prior to completion of cooking time add sprouts around the beef and lay asparagus on top of beef.
9After 8hrs cooking time has completed test vegetables with a fork to ensure all cooked to tender (you will notice 1-2 inches of fluid has released from your meat by now, which is why none is added to begin with)
10Remove roast beef and allow to rest for a few minutes before carving
11Gently remove vegetables to serving plates.
12Enjoy with gravy of your choice
1You could use instant gravy powder with the cooking juices if you choose
2I keep the vegetable pieces large at the start to cook but on serving you can cut them into smaller pieces for the number of people you need to feed
3Adjust included vegetables to your personal tastes
4NO liquid added at the start except the splash or wine, which you could swap for stock if you prefer - there was definitely no strong wine taste in the end meat or vegetables at all (though would come through to the gravy if you used cooking juices)
5Browning is optional if you prefer not to
6I like to leave skin on pumpkin to keep it together. While I serve mine this way also you could remove skin on serving if you wish
7The spice blend can be purchased ready made as a 'steak seasoning' in the spice jar aisle