Slow Cooked Roast
June 8, 2010 § 1 Comment
I have been asked a few times lately how I do my roast in the slow cooker. Well, it’s so easy and delicious so I thought I’d share.
What you need:
- Roast meat – whether it’s a whole free range chook, beef, or lamb or even pork
- About 6 potatoes, halved – the starchier the better, they crisp up the best
- 4 carrots cut in half and then cut length ways
- 1 onion, quartered
- 500g pumpkin, seeded and skin removed (or not, we eat the skin so it’s up to you)
- 1 cup of peas
- 2 tbsp corn flour
- few sprigs of thyme or rosemary
- 3 garlic cloves
How you make it:
- Okay, so first we’ll do the meat.
- For a chicken what I do is just cut a lemon in half and add both halves up it’s bum, along with a clove of garlic and some thyme sprigs. If you’re using a red meat or pork and it is not already seasoned, then make some slits into the meat and shove 1/2 garlic clove into each slit, and make some more slits and spike it with your herb of choice. Then get some sea salt and kind of pat it into the meat. And that’s it – your meat is done.
- Add your potatoes on the bottom, put the meat on top and then add the rest of the vegetables around it – bar the peas, we’ll steam those later.
- Season with some pepper on top and cook on low for 6-8 hours.
- 30 minutes before you are ready to serve, preheat the oven to 230 degrees and gently pull out your vegetables from the slow cooker, and place them on the tray. Brush with a little olive oil and a sprinkle of sea salt and let them crisp up in the oven for about half an hour.
- When you have put the vegetables into the oven – lift the meat up, and drain any liquid that has accumulated from inside the slow cooker from the meat. This juice will be your gravy! Put it through a seive to get rid of any chunky bits and add your cornflour to it, and cook it either on the stove top or in a microwave until it thickens nicely. Add some more thyme to it if you like.
- This is a good time as well to steam your peas. Once they are done, pull out your meat and let it rest for about 10 minutes under some alfoil. And then serve it up!
That’s it, really. It’s a quick, delicious way of having a roast dinner. Obviously you don’t have to crisp up your vegetables, or make a gravy – though please don’t waste that beautiful juice, it can be used as a stock in a risotto or whatever else another day and it can be frozen just fine.
I hope you love this as much as we do. The roast meat can be stored in a fridge for up to 3 days and tastes great on pizzas or on freshly made bread with a bit of horseradish. 🙂 Enjoy!