BEEF IN MUSTARD PEPPER GRAVY WITH POTATOES AND CARROTS
SERVES 8 PREP AND COOK: 7 HOURS, 55 MINS
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 Pepper and
Shiraz liquid gravy
¼ cup wholegrain mustard
2 beef stock cubes
2 tblsps cornflour Steamed green beans, to serve
1 Cut carrots in half lengthways, then in half crossways.
2 Combine carrots, potatoes, onions, garlic and rosemary in the removable bowl of a 5 to 6-litre capacity slow cooker. Top with beef roast.
3 Combine gravy and mustard in a jug. Whisk well and 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
