Pot Roast
Ingredients:
1.5 kg topside
salt and pepper
25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf
Instructions:
Season the beef with salt and pepper and brown on all sides in lard. Remove the
beef and add the chopped onion and carrot to the fat. Cook until the onion is
soft and golden. Put the vegetables into the crockpot and put the beef on top.
Bring the stock with the bay leaf to the boil and pour over the meat. Cover and
cook on HIGH 30 mins., then on LOW 8-9 hrs. If liked a little flour may be mixed
with cold water and stirred into the crockpot an hour before serving to make a
thick gravy.