To obtain the best flavour, I prefer to lightly brown the meat and veggies before placing them in the slow cooker. However, if time is limited this step can be eliminated. But it is important to pre-cook onion either by sautéeing in a frying pan or in the microwave. Raw onion can sometimes dominate the flavours. Two diced parsnips or carrots could be added to this pot roast.
1.3kg piece beef bolar
freshly ground black pepper to taste
4-5 rashers streaky bacon
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
4 sprigs fresh rosemary
1/4 cup each: good beef stock or jus, balsamic vinegar
400g can Italian-style tomatoes
Season the beef with black pepper. Wrap the bacon around the meat. Heat the oil in a large pan. Sauté the beef, until lightly coloured. Place to one side.
Sauté the onion, until softened. Add the garlic then tip the mixture into the cooker. Place two sprigs of rosemary on top then add the meat. Top with the remaining rosemary, the stock, balsamic vinegar and tomatoes.
Cover and cook on low for 8 hours. Remove the meat to a carving platter. The sauce can be thickened with a little flour, if preferred. Serves 6.