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Recipe by olive magazine

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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

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• 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

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• 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

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• 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!

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• 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.

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• Jodders

  02 August 2009

  Jodders rated and commented on this recipe

  

  I loved this, but why is it the only receipe that uses a slow cooker? I need ideas for mine!!!!

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• Curly_Em

  14 August 2009

  Curly_Em commented on this recipe

  I agree with Jodders! More slow cooker recipes please!

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• MrBrightside

  03 September 2009

  MrBrightside commented on this recipe

  I also agree with Jodders and Curly_Em. More slow cooker recipes please as since I purchased mine i've finally got my fussy 8 year old daughter eating more things.

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• LB recipes

  01 October 2009

  LB recipes commented on this recipe

  Yes! More slow ccoker recipes please!

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• Davej

  03 October 2009

  Davej commented on this recipe

  Come on More slow ccoker recipes please...

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• bowley1

  03 October 2009

  bowley1 commented on this recipe

  Trying this tomorrow so will let you know how I get on. DEFINITELy MORE SLOW COOKER RECIPIES PLEASE - does anyone know one for a whole chicken?!!??

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• bowley1

  05 October 2009

  bowley1 commented on this recipe

  nice and easy - I thinckened the gravy with cornflour and served it with rice. Even my kids who seem to dislike meat as its too "chewy" ate this no probs.

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• animona

  08 October 2009

  animona commented on this recipe

  I agree with all - please some more recipes for the slow cooker. An article in the Good Food magazine would be much appreciated.

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• austinali66

  17 October 2009

  austinali66 rated and commented on this recipe

  

  I wasnt mad on this, I felt it needed a bit longer cooking as my carrots and shallots were a bit under done, or maybe you could brown them in a little oil before they go in the pot. I also think 1 litre of stock is way too much. I halved this amount and still found it too liquid, infact I rested the beef at the end of cooking and boiled up the cooking liquid to reduce it. Slow cooking doesnt reduce cooking liquid infact it seems to create liquid. Other people seem to like this so maybe my old slow cooker is not up to the job, however I do agree that the website needs more slow cooker features.

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• Alison

  09 November 2009

  Alison rated and commented on this recipe

  

  Nice way to cook meat. Family not sure about the spices though. Next time just using stock and wine.

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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

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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

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