Ingredients:-
1½ kg rolled beef brisket
2 tbsp sunflower oil
2 tbsp flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock
METHOD:-
Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with the flour and season well with salt and pepper.
Put chopped carrots, celery sticks, parsnips, onion and 80g button mushrooms in the bottom of your slow cooker and turn it on to Low.
Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
Add the bay leaves, crushed garlic cloves and English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
Heat oven to 180 °C. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
Serve the beef sliced with roast potatoes, the softened vegetables, gravy and greens.