Pot roast with potatoes and carrots

Ingredients (Serves: 2)

• Stewing beef400 g
• Potatoes400 g
• Carrots200 g
• Onion160 g
• Celery60 g
• Garlic10 g
• Beef stock240 g
• Tomato paste20 g
• Dried thyme2 g
• Bay leaves2 g
• Cornflour (cornstarch)10 g
• Fresh parsley (optional)6 g

Method

1. 1

   Peel the potatoes and carrots and cut them into large chunks of about 4 cm. Cut the onion into wedges and the celery into thick slices, and mince the garlic.

2. 2

   Spread the vegetables on the bottom of the slow cooker. Season the beef generously with salt and pepper and lay it on top in one or two large pieces.

3. 3

   Stir the tomato paste into the beef stock and pour it over the meat. Add the garlic, thyme and bay leaf.

4. 4

   Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is fork-tender and the potatoes are soft. Do not lift the lid while it cooks.

5. 5

   Lift out the beef and vegetables and turn the slow cooker to HIGH. Mix the cornflour with 1 tablespoon of cold water, stir it into the juices and leave the lid off for 15 minutes until slightly thickened. Remove the bay leaf.

6. 6

   Shred the beef into big pieces and serve with the vegetables, the gravy and chopped parsley.

Nutrition per serving

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