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Monday, 5 September 2011

SLOW COOK MERLOT & ONION ROAST

2-3kg beef (whole)
Salt and pepper
3 garlic cloves (quartered)
1 ½ teaspoons canola or olive oil
¾ cup French onion soup
¾ cup Merlot (or other mellow red wine)


Poke the garlic cloves evenly in the meat, and then sprinkle freshly ground salt and pepper over the top.

Heat oil in a medium non-stick frying pan over medium-high heat. When hot, add the meat and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more).

Carefully place browned meat in slow cooker.  
In a jug, mix the soup with ¾ of boiling kettle water and pour over the meat.  Next pour the red
 wine over the top.






Cover and cook on LOW for about 6 to 8 hours. 





I intend to make a gravy with the left over juices.

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