A slow cooker favorite in my house;
Slow Cooked beef with red wine and mushroom.
1.25kg-piece blade bolar roast
1 onion, cut into large rings
2 garlic cloves, crushed
1/3 cup (80ml) beef stock
400g canned whole tomatoes
1/4 cup (80ml) red wine
1 cup halved button mushrooms
basil, roughly chopped
creamy polenta, to serve
Heat a large non-stick frying pan over medium-high heat and spray with oil spray. Rub the beef with a little olive oil and sprinkle with salt and cracked black pepper. Cook the beef, turning occasionally, until browned on all sides. Transfer to a plate.
Place the onion in the bowl of the slow cooker. Add the beef, garlic, stock, tomato and wine. Cover and cook according to slow cooker manufacturer’s instructions.
Twenty minutes before serving, add mushrooms to slow cooker, cover and continue to cook. Transfer beef to a plate, cover and rest for 10 minutes then slice across the grain. Divide beef among serving plates. Drizzle with cooking juices, sprinkle with basil and serve with mushrooms and tomatoes and creamy polenta.