4 large carrots, trimmed, peeled
500g baby red potatoes
8 pickling onions, peeled, halved
4 cloves garlic, peeled
2 sprigs fresh rosemary
2 x 1kg beef blade roast
2 x 160g sachets Gravox Pepper and Shiraz liquid gravy
1⁄4 cup wholegrain mustard
2 beef stock cubes (10g each)
2 tblsps cornflour
2 tblsps water
Steamed green beans, to serve
Cut carrots in half lengthways, then in half crossways
Combine carrots, potatoes, onions, garlic and rosemary in the removable bowl of a 5 to 6-litre capacity slow cooker. Top with beef.
Combine gravy and mustard in a jug. Whisk well. Pour over beef. Add stock cubes. Cover with lid.
Cook on Low for about 7 to 7 hours and 30 minutes, or until beef is tender. Remove beef and vegetables from bowl. Cover to keep warm.
Pour cooking liquid into a large saucepan over a high heat. Stir in corn our blended with water. Bring to boil, stirring for about 1 to 2 minutes, or until thickened. Pour gravy into a serving jug.
Serve beef with carrots, potatoes, onions and steamed beans. Drizzle with gravy.
This recipe originally appeared on New Idea Food