Tangy Pot Roast - Slow Cooker Version

Name: Tangy Pot Roast - Slow Cooker Version
Prep time: 5 min
Cook time: 10 h
Yield: 4
Ingredients: 1.3kg lean silverside or brisket joint; 3 onions, peeled and cut into wedges; 3 celery sticks, peeled and roughly chopped; 300ml brown ale, stout or good, hot beef stock; 100ml ready-made barbecue sauce; 2 tablespoons fresh thyme leaves; 2 parsnips, peeled and cut into chunks

Warming slow cooker pot roast with silverside or brisket joint slowly cooked with ale and barbecue sauce for a tangy twist.

prep time
5 mins

cook time
10 hours

serves
4 people

Energy
581kcal
Fat
20.6g
Saturates
8.3g
Carbs
26.3g
Sugars
19.1g
Fibre
5.8g
Protein
71.2g
Salt
1.3g

Ingredients

1.3kg lean silverside or brisket joint
3 onions, peeled and cut into wedges
3 celery sticks, peeled and roughly chopped
300ml brown ale, stout or good, hot beef stock
100ml ready-made barbecue sauce
2 tablespoons fresh thyme leaves
2 parsnips, peeled and cut into chunks

Method

Place the joint on a chopping board and season with salt and pepper. Place the joint in the base of a slow cooker. Add the remaining ingredients.
Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
Serve the pot roast with the cheesy mash or pasta.