8+ hrs, Beef, Dairy Free, Gluten Free, Healthy Options, Lactose Free
August 9, 2016
A versatile simple and saucy shredded beef that my 8yr old nephew loves making and requests often
9 hrs 30 mins
9 hrs 45 mins
Topside roast beef
1 cup Carrot, diced
2 cups Celery, finely diced
6 sprigs fresh Thyme
2 tspns fresh Rosemary, chopped
3 Bay leaves
2 Spring Onions (Green part only), sliced
1.5 cups Vegetable stock
1-2 cups Gravy, made as per directions
We usually use a 2-2.5kg piece of Beef
1Place beef, vegetables, herbs and stock in slow cooker bowl.
3Cook on low for 9-10hrs (Contempo 5.5L sc).
5Remove bay leaves and thyme stalks.
7Shred meat and stir through vegetables,
8gravy can be added and stirred through now if you want.
10Serve on mash >>> (link below) in rolls with gravy.
2- Mashed Potato
4- If making into a freezer "dump bag" include in bag
6 - Carrot
7 - Celery
8 - Spring Onion
9 - Stock
11Ready to just grab a roast beef from the butcher/freezer and add herbs.
13- Also makes a perfect pie mix
15- FODMAP Friendly
Submitted by Felicity Barnett
June 28, 2018
Whole family liked it. Used 750g of casserole beef. Used 4 whole spring onions (white and green part). Added a leek and a grated zucchini. Took lid off for final 2 hours to thicken up (due to less meat). Added gravy at end as suggested. Good on rolls with coleslaw and also with mashed potatoes and peas. Will use leftovers for pies.
November 9, 2016
Toots we do this at least once a month and have never found it to be dry.
As all slow cookers cook differently you may need to adjust the time for yours as it may cook at a higher temperature.
The vegetables usually cook down into the sauce and yes we have added coleslaw before as well 🙂
October 19, 2016
The beef was very dry until you added the gravy. Perhaps the cooking time is too long? I would think 8 hours would be enough… If putting in rolls, I would omit the vegetables and add coleslaw for flavour. Other than that, it was nice.
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