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Spicy Wine Pot Roast Serves 6-8
2kg topside roast, trimmed of fat
1 large onion, peeled and chopped
4 tablespoons brown gravy mix
1 cup water
1
/
4
cup tomato sauce
1
/
4
cup dry red wine
2 teaspoons French mustard
1 teaspoon Worcestershire sauce
2 teaspoons mixed herbs
1
/
2
teaspoon mixed spice
1. Place meat into the Slow Cooker. Add onion.
2. Combine the remaining ingredients and pour
over meat.
3. Cover and cook on Low for 8 - 10 hours or
High or for 5 - 6 hours.
4. When meat is cooked as desired, remove
and cover with foil to keep warm.
5. Turn Slow Cooker to High and thicken the
gravy with a little flour mixed with water.
Cook until the gravy simmers and thickens.
6. To Serve: Slice meat and serve with gravy.
Bolognese Sauce Serves 4-6
1kg lean minced beef
2 small onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 x 425g can peeled tomatoes
2 tablespoons tomato paste
1 cup water
2 celery stalks, sliced
1
1
/
2
teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
fresh ground pepper
1. Place all ingredients into the Slow Cooker.
Stir to combine.
2. Cover and cook on Low for 6 - 8 hours or
High for 4 - 5 hours.
3. Serve with pasta and grated
Parmesan cheese.
Chilli Con Carne Serves 6
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
500g lean minced beef
1 x 425g can tomatoes, roughly chopped
1 x 425g can red kidney beans
1
/
2
tablespoon Worcestershire sauce
1 tablespoon chilli powder (add more or less if
desired)
1. Heat a little oil in a frypan. Saute onions and
garlic until tender.
2. Add meat and cook until just brown.
3. Transfer meat and onions to the Slow Cooker
and add remaining ingredients.
4. Cover and cook on Low for 6 - 8 hours
or on High for 4 - 5 hours.
Brandy Veal Serves 4-6
60g butter or margarine
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1kg stewing veal, cut into 2cm cubes
1
/
4
cup flour
pepper
1 tablespoon tomato paste
3 tomatoes, peeled and quartered
1
1
/
2
cups chicken stock
1
/
4
cup brandy
1 teaspoon paprika
1 bay leaf
fresh ground pepper to taste
1
/
2
cup sour cream
1. Heat butter or margarine in a frypan. Saute
onions and garlic until tender.
2. Toss veal in flour seasoned with pepper.
Add veal to frypan and brown.
3. Transfer to the Slow Cooker and add
remaining ingredients except sour cream.
Cover and cook on Low for 8 - 10 hours or on
High for 5 - 6 hours. Adjust seasonings to taste
4. Remove bay leaf and stir through sour cream
prior to serving. Serve with noodles or rice.
13
Recipes.