Your full roast beef dinner with all the side vegetables, right from the one slow cooker – EASY ROAST DINNER IN ONE!
Submitted by Paulene Christie
COMPLETE Roast Beef Dinner
Your full roast beef dinner with all the side vegetables, right from the one slow cooker - EASY ROAST DINNER IN ONE!
- Beef blade roast (I used 2 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)
- Season roast beef pieces generously with the seasoning blend of your choice
- Heat oil in searing slow cooker (or in frypan on stove)
- Sear/seal beef on each side (5-10mins total)
- Turn slow cooker down from searing to LOW. If using a fry pan return beef to slow cooker at this point.
- Add wine and turn beef through wine
- Add potatoes, sweet potato, and carrot around meat and begin an 8hr cooking time on LOW.
- After 2hrs add onion and pumpkin wedges also around meat and continue to cook on LOW.
- 1hr prior to completion of cooking time add sprouts around the beef and lay asparagus on top of beef.
- After 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)
- Remove roast beef and allow to rest for a few minutes before carving
- Gently remove vegetables to serving plates.
- Enjoy with gravy of your choice
- You could use instant gravy powder with the cooking juices if you choose
- I 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
- Adjust included vegetables to your personal tastes
- NO 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)
- Browning is optional if you prefer not to
- I 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
- The spice blend can be purchased ready made as a 'steak seasoning' in the spice jar aisle
Tried this recipe?Let us know how it was!