Directions
1Put all the listed ingredients, except cornflour, into the slow cooker and stir well.
2Slow cook on low for at least 8 hours, the idea is to not require teeth.
3Once meat is 'fall apart soft', place some excess liquid into a bowl. Mix in corn flour and create a lump free paste before transferring back into the slow cooker. Stir in and allow to thicken. Repeat until it's gravy consistency.
Notes
1Serve with mash and veg.
2This meal freezes really well and very handy for meal prepping.
3Also works well with venison.
Submitted by Heather Wiseman
16 Reviews
Jess
August 3, 2018
Can I just halve everything in the recipe? Would that require 2 hours less cooking time as well?
Paulene @ Slow Cooker Central
July 14, 2018
Sure – I would 🙂
Katrina Allen
July 13, 2018
I only have vegetable stock will that work
Nicole Bierman
June 14, 2018
I tried this yesterday. The smells had my mouth watering, and it tasted great. I served over mash, but will be having it with paninis and cheese tonight. Very easy to make, especially as this was my first time ever using a slow cooker. 10/10 will make this again
Katie Eleftheriou
May 21, 2018
Just tried this, it’s a great one Rockingham pop in containers for the freezer. Thanks!
Clarissa
May 16, 2018
Love this! Made tonight with 1.5kg blade roast diced…came out beautiful! Will make a delicious pie filling too
Sharni Lions
January 22, 2018
A nice recipe. Needs a little extra something in the gravy though. Will need to experiment. Will be making again
Paulene @ Slow Cooker Central
January 22, 2018
Some don’t like it but lot’s love it 🙂
Why not just test a small amount next time you have some cooked mashed potato so you know if you like it
Donna Malone
January 18, 2018
Can you freeze mashed potato? I also thought it went funny when defrosted, I would be happy if you can as I make sons dinners for the week at work and he hasn’t had potatoes in any yet.
Paulene @ Slow Cooker Central
January 15, 2018
I usually use about 1 tblsp at first mixed with about the same cool tap water
Stir it through and allow to thicken maybe 10mins or so before you decide if you neeed to repeat 🙂
FiMo
January 14, 2018
I’m completely new to this so can someone please tell me how much corn flour is required to thicken??? Thanks
Mary E D Ryan
January 13, 2018
I made this dish and my family loved it. I made it gluten free and paleo by substituting with gluten free flour to thicken the sauce. I combined it with sides of carrots and creamy potatoes. It had a luscious sauce so I included sides of horseradish and rustic bread for dipping. My dog went coo coo for cocoa puffs over the leftover gravy she got on her dinner! I think it would be over the top with mushroom chunks added in the last hour of cooking. If served over rice with just veggies on the side it would be totally gluten free and paleo, and I expect it would still be delicious.
Paulene @ Slow Cooker Central
January 11, 2018
I think you could use any you prefer 🙂
Angela Ward
January 6, 2018
Would any curry powder do ?
Tamara Atkinson
November 25, 2017
Does the potato freeze ok? I thought spuds when defrosted have a different texture?
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Paulene @ Slow Cooker Central
August 4, 2018
You can halve the ingredients but don’t have the time. Maybe 6hrs or so at least to still ensure tender meat and cooked veg