Why this Recipe is so Good It’s a full proof recipe to give you a tender roast beef every time. You get more gravy than a regular in the oven pot roast. It’s much faster than oven cooked roast ...

Alcohol-Free Option: We don’t use alcohol in this recipe, but you can replace a portion of the water with some red wine, whiskey, or bourbon to build more flavor into the meat and gravy.

The best part about this recipe is that even though there are other elements like bread, potatoes, and gravy, they don’t take away from the integrity of the pot roast.

Place the beef in the oven and reduce the heat to 180˚C (160˚C fan-forced). Roast the beef for an hour for medium-rare, basting with the butter halfway through cooking.

Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow ...

Have your black sapote pulp ready, and cook the gravy once your meat is cooked and resting. We love it with steak, and it will go well with roast beef and game meats such as duck, venison or kangaroo.

Method For the beef, preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to get to room temperature. Mix the mustard powder with a bit of water to make a paste.