Recipe uploaded by

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Put the beef in the slow cooker and tuck the vegetables around the edge. Sprinkle in the spices, season and pour over the wine and boiling stock.
2. Put the lid on and cook for 41/2 hours on maximum, following the instructions for your slow cooker.

Per serving

600 kcalories, protein 54.4g, carbohydrate 6.9g, fat 38.6 g, saturated fat 16.4g, fibre 1.4g, salt 1.4 g

Latest comments and suggestions

• chocolatemonkeybear

  29 December 2008

  chocolatemonkeybear rated and commented on this recipe

  

  Very easy but I used colcannon mash and lots of wine to boost the flavour

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• inspiration

  30 January 2009

  inspiration rated and commented on this recipe

  

  added extra wine plus more carrots than in recipie & parsnips. spices gave it nice twist

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chris

  05 April 2009

  chris rated and commented on this recipe

  

  The beef was suprisingly tender and nicely spiced.My first go at sunday lunch in the slow cooker- definately will make this again. 5/5

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maceylayla

  14 April 2009

  maceylayla rated and commented on this recipe

  

  quick and easy loved it, added mushrooms, also had leftover beef in a sandwich mmm lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie Day

  25 June 2009

  Melanie Day commented on this recipe

  Made this in my slow cooker, was really easy to do and the meat was tender and tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8093/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1½kg pot-roast (topside) beef
• 8 shallots
• 3 carrots , halved
• 1 tsp coriander seeds , lightly crushed
• 2 cinnamon sticks
• 1 tsp Chinese five-spice powder
• 1 glass red wine
• 1l beef stock , boiling

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes plus 4½ hours

Ingredients

• 1½kg pot-roast (topside) beef
• 8 shallots
• 3 carrots , halved
• 1 tsp coriander seeds , lightly crushed
• 2 cinnamon sticks
• 1 tsp Chinese five-spice powder
• 1 glass red wine
• 1l beef stock , boiling

Per serving

600 kcalories, protein 54.4g, carbohydrate 6.9g, fat 38.6 g, saturated fat 16.4g, fibre 1.4g, salt 1.4 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk