Ingredients
2 tbsp olive oil
1.5kg Dandaragan Organic Beef yearling roast
200g brown onion, sliced
4 cloves garlic, roughly chopped
1 cup beef broth, salt reduced
1 rounded tbsp tomato paste
¼ cup red wine
1 rounded tbsp Dijon mustard
4 sprigs fresh thyme
salt and pepper
Ingredients for the Rest
600g baby potatoes
3 tbsp olive oil
salt
300g carrots, cut in batons
2 cups peas
1 heaped tbsp corn flour
2 flat tsp beef stock, salt reduced
Method
Heat 1 tbsp of oil in a large non-stick frying pan on a high flame. Quickly sear each side of the beef then place it in the slow cooker fat side up. Use the same pan, reduce the heat and add 1 tbsp of oil.
Gently sauté onions and garlic until slightly softened. Add in the beef broth, tomato paste, wine, mustard, thyme, salt and pepper. Stir and simmer for a couple of minutes to combine all ingredients then pour it into the slow cooker over the beef.
Set the slow cooker on high and leave for 3 hours. At about 2 hours into the slow cooking, preheat the oven to 180 degrees Celsius.
Boil the potatoes until soft enough to crush. Dry the potatoes with paper towels then use a metal spatula to crush the potatoes so they spilt into large chunks. Line a large baking tray with baking paper. Place the potatoes on the tray and coat them generously with oil, season with salt and any dried herbs you like. Place the tray in the oven for about 40 minutes or until the potatoes become golden.
When the beef has cooked, transfer it to a baking tray and wrap the edges with foil to stop it drying out. Leave the fat layer on top uncovered. Sprinkle the top fat layer with salt and put the beef tray in the oven for 10 minutes for the fat to render.
In the meantime, steam the carrots and peas. Next make the gravy. Mix cornflour in a glass with just enough cool water to make a thin paste. Pour the cornflour paste into the slow cooker (still set on high) and stir very well and it will thicken to a gravy consistency. Add some beef stock powder if you would like to enrich the gravy, check the salt levels first. Slice the roast beef and serve with vegetables and plenty of gravy.
