Spicy Wine Pot Roast 2kg topside roast, trimmed of fat, 1 large onion chopped, 4 tablespoons gravy powder, 1 cup water, 1/4 cup tomato sauce, 1/4 cup red wine, 2 teaspoons french mustard, 1 teaspoon worcestershire sauce, 2 teaspoons mixed herbs, 1/2 teaspoon mixed spice.
Place meat into slow cooker and add onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10hrs or high for 4-5 hours. When meat is cooked remove and cover with foil. Turn slowcooker to high and thicken gravy with a little cornflour mixed with water. Cook until gravy simmers and thickens
angie117,
May 10, 6:15am
I just cooked one last night, just put it in slow cooker on its own and turn to low. Leave it to cook. Lots of juices will come out of meat.
buzzy110,
Apr 17, 11:45am
Some wisdom from fisher:
I wish folks would learn that crockpots work on heat and steam within the cooking chamber. . thats why we dont lift the lid when under way... wrapping food in foil or placing them in oven bags completely defeats the purpose of the way they work. . There is no "ROASTING" in a crockpot. . that's left for the dry heat environment of an oven. :]
Edited by fisher at 4:18 pm, Mon 10 May
fisher (547 )4:17 pm, Mon 10 May #9"
What he is, quite rightly, trying to say is that we hope you understand that while you are cooking a 'roast cut', the method of cooking means that your meat is steamed and stewed, rather than roasted. That does not detract from your meat at all, only that the result is different to a 'traditional' roast.
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