Friday, 19 April 2013

Mustard & White Wine Roast Beef in the Slow Cooker

This was the first meal I cooked using my new slow cooker and it turned out delicious! Before serving this up I added some gravy mix to the juice and poured it over the meat and it tasted simply yummy! Hope you enjoy it as much as we did!


Olive Oil
Large Roast Beef
1 Medium Size Onion
3 Teaspoons English Mustard
1/3 Cup Dry White Wine
2 Cloves Garlic Crushed
1 1/2 Cups Beef Stock 
6 Medium Potatoes Quartered
1 Teaspoon Mixed Herbs
1 Cup Frozen Peas


1. Heat oil in pan over high to medium heat,  Sear Beef in oil until brown all over, approx. 5 - 6 minutes.  If you have a searing slow cooker like I do you can do it straight in the pan of the slow cooker.
Place in slow cooker.

2. Cook in oil the onion and garlic until softened, add wine and simmer until liquid quantity is halved. Stir in mustard, beef stock and herbs. Pour into slow cooker.

3. Add potatoes and season with pepper. Cover and cook on low for 6 - 8 hours or until beef is tender.

4. Add peas to slow cooker 10 minutes before serving.

5. If desired add aprox. 3 Tablespoons gravy mix to juice, making a thicker sauce to drown your meat and veggies in.

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