POT ROAST OF BEEF

Serves 4–6

(for a 3.5–4.5 litre slow cooker)

1 small onion

1 carrot

1 small parsnip

1.5kg piece lean topside, all outer fat removed

1 teaspoon dried mixed herbs

½ cup red wine

½ cup tomato sauce

3 teaspoons cornflour

Peel and finely chop the onion. Peel and slice the carrot and parsnip.

Place the meat in the slow cooker, add the vegetables and top with the herbs, ¼ cup of water, the red wine and tomato sauce (in this order).

Place lid on cooker and cook for 4 hours on High or 8 hours on Low or until tender.

Remove the meat and vegetables from the cooker. Mix the cornflour with ¼ cup of cold water to a paste and use a little of it to thicken the gravy. Add salt and pepper to taste.