Pot roast beef with truffle oil and thyme

I love my slow cooker, really one of the best things I own. This super easy meal is great for a Sunday lunch and can be prepared up to two days in advance, just slice the beef and put in an airtight container then put in a casserole dish with the veg, pour the gravy over the top and reheat in the oven for 30mins on 180 degrees. 

1.5kg topside beef (trimmed)
truffle oil
salt and pepper
dried thyme
splash red wine
1 large or 3 small onions
1 beef stock cube or rich beef stockpot (homemade stock is great too)
Worcester sauce
250ml hot water

Coat the beef in truffle oil, salt, pepper and thyme. massage in well.

Transfer beef to a hot frying pan to seal, ensure you do all the side including the ends and get a nice rich colour on the meat.

While the meat is browning peel and chop your onions in quarters and place in the slow cooker, chop carrots roughly into chunky bits and add to the slow cooker along with all other remaining ingredients except red wine. Give it a good stir. 

Put your browned meat on top of the veg, and deglaze the frying pan with a splash of red wine, then pour over the beef.  Cook for 4.5 hours on high or 6 hours on low. 

To serve, take meat out to rest before carving into thick slices. Sieve the gravy to remove the veg (reserve veg to serve with your meat), and skim off the oil once cooled a little (or use a separater jug). Reheat the gravy adding a little cornflour (mixed with cold water) to thicken, and serve with your beef and veg, along with roasted baby potatoes.


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