Me, the queen of kitchen appliances – that is one of my many titles, together with Princess of Charlottenburg – could of course not not be in possession of a slow cooker, because everybody knows they are one of the most practical purchases a busy working person can own. And, well, because it’s just so pretty! So as it happens we had our old one retire a few months ago and made space for the newcomer. I’ve become quite the fan of dumping a bunch of ingredients in it before I go to bed and next morning I wake up to the lovely smell of a home cooked meal. Work does go by faster when you think about what’s waiting for you when you come back (I sometimes do this in the morning instead).
This recipe is for a Sunday roast, which would allow you to go about your Sunday without worrying too much about dinner, as it sits cooking in it’s own juices. This one is enough for two hungry people.
- 400-500g beef cut (I chose a beautiful fillet)
- olive oil
- salt and pepper
- 50ml beef bouillon
- 3 tbsp flour or cornflour
- Take the beef and pat it dry with some kitchen paper. Then rub it all over with one or two tablespoons of olive oil, rosemary and salt and pepper to taste.
- Place it in the slow cooker on low, and leave for 8-10 hours. The lack of liquid in the slow cooker will make sure the cooking process develops a crispy crust. Try and stop yourself from lifting up the lid of the slow cooker, as this slows down the cooking. I know, it’s temtping!
- Once the beef is cooked, gather the juices at the bottom and place in a small pot on low heat.
- Add the bouillon and the flour to the juices, and cook until it starts bubbling. That’ll be your gravy done!
I like to do some nice veggies on the side to go with this lovely roast, here’s two of my favourite options:
- green beans
- 1 tbsp butter
- 1 tbsp olive oil
- lemon juice
- Wash the green beans and cut both ends.
- On a frying pan, heat up the butter and once it’s melted add the olive oil. On medium heat, cook the beans for 6-8 minutes, as you want them to still be crunchy.
- Once they’re done, salt to taste and pour some lemon juice on them. Mix well and serve.
- olive oil
- Peel and wash the carrots. Dice them into approximately 2cm cubes.
- Put them in an oven safe dish, pour the olive oil, honey and salt and mix thoroughly.
- Roast in the oven for about 20 minutes at 150º, and serve.
I can’t wait to read your thoughts on this one. It’s such an easy peasy lemon squeezey hearty meal!