4 medium potatoes cut into chunks
2 medium onions cut into good size cubes
4 Medium carrots, cut into thick slices
1 x 1.5 kg boneless beef blade roast (or similar)
½ / 125 ml boiling water
1 tsp / 5 ml beef stock powder
2 ½ cups of mixture of frozen beans / peas
2 tsps / 30 ml flour
1 tsp beef stock powder
salt / pepper to taste
Place potato, carrot and onion in bottom of 5 litre slow cooker.
Place the roast on top
Combine water and stock powder in small bowl, stir. Pour over the top of meat.
Cover. Cook on Low for 10 – 12 hours or on High for 5 – 6 hours until tender.
Add the peas/ beans. Cover. Cook on High for 15 minutes.
Make the gravy in a saucepan with the remaining liquid. Serve with meal.
If you don’t have a slow cooker, Pot roasts are best cooked in an enamelled cast-iron casserole dish with a lid.