Slow cooking your beef roast results in a tender and succulent piece of meat. Slow cooking allows the nutrients to be retained, which would otherwise get destroyed when cooking on high heat. Adding a delicious homemade beef broth also adds collagen, calcium, magnesium, and phosphorus. Serve with steamed veggies on the side. Leftovers, if there are any, can be put into sandwiches and wraps. Enjoy 🙂
- Category: Main Meals
- 1 kilogram beef roast (eg. chuck, gravy beef, blade)
- 500 milliliters beef stock
- 2 brown onions, peeled and quartered
- 3 cloves of garlic, peeled and sliced in halves
- 1 teaspoon dried italian herbs
- A handful of fresh parsley, chopped
- 2 teaspoons pink Himalayan salt
- 1 teaspoon black peppercorns
- 1 teaspoon apple cider vinegar
- Pour the beef stock into your slow cooker.
- Scatter the chopped onions and garlic and herbs inside.
- Place the beef roast in, seasoning it with salt and some dried Italian herbs.
- Slow cook for 6 hours.
- When meat is tender, remove and set aside to rest, reserving the liquid.
- Add all of the reserved roasting liquid, including the cooked onion, peppercorns, and apple cider vinegar into a saucepan, place on low heat, stirring occasionally for 15 minutes until slightly reduced and thickened.
- Blend the gravy with a hand blender until smooth or alternatively in a blender (let it cool before you do this). Taste and add water if it is too salty or too thick.
- Serve portions of the meat onto a plate with the gravy drizzled on top and a side dish of steamed veggies or rice.