Steve's Surprise.

 We were recently invited to a gathering to farewell a friends daughter. She is going over seas to live and work for a few years. We were asked to bring a pot luck. I took along my slow cooked Chilli Con Carne, it always goes down well. That's not what I'm here to share, but I will one day. At the farewell party there was a platter with the most beautiful soft roasted beef nestled on a bed of mash. YUM! The next day I reached out to the guest who brought it along and he was kind enough to share.

The following is what he sent to me.

Hi Lou lol the recipe is pretty much Steve surprise (I'll be surprised if it works) What I did for last night: 1.5 kg beef ribs In the slow cooker on low for 11.5 hours Put them in at 0615 Salt pepper mixed herbs over the ribs mainly on the meat side Bay leaves (4) Rosemary sprigs one for each rib bone Ribs sitting on Swede slices about 1 cm thick Tin of watties basil tomates half on top and half around the Swede and half a tin of water into the base. I also added a touch of chilli powder as it was cold Let it do its thing and then mashed the Swede and tomatoes as the base and sliced onto the plate. I reckon you could use red wine in place of the water and it would add to the gravy It changes each time I do it depending on what I have available ie mushrooms courgette, etc

Like most slow cooker meals it looks pretty simple and also versatile.

Inspired I decided to have a go myself. I started at 07.15 though. 

I placed thickly sliced swede into the bottom of my slow cooker. Popped a 1.5 kg lump of topside roast on top of that. (I don't have ribs and as I have just put half of a home grown  cow into my freezer I wasn't going shopping for them). I sprinkled on plenty of salt, pepper, an Italian seasoning and a little beef stock powder. Then I  decided to add some sliced carrots around the beef. Next I poured in a pottle of Uncle Ruffies tomato sauce (Look on my recipe tab above for that). A little water, two huge cloves of garlic and some bay leaves and rosemary. Then as Steve says, I let it do it's thing.

I came back to it a few hours later after taking a frosty walk, completing my chores the grocery shopping and visiting a friend for a cuppa and a catch up. I decided it could do with a little more liquid so added the suggested red wine. Then I let it do it's thing for a few more hours while I cross stitched.

Later I strained off some of the fluid to make a gravy, adding some flour to thicken it. We pulled out the bay leaves and rosemary stalks and mashed the veges.  Tony carved the beef and we plated up with plenty of gravy and some steamed broccoli on the side. 

YUM!

I forgot to take photos of course and to be honest my version did not look as pretty as Steve's. But it did taste good and it was oh so soft. I've done pot roasts in the slow cooker before but it was nice to be reinspired.

So there you have it. Steve's Surprise pot roast.