My Slow Cooked Roast Beef with Vegetables and Mushroom Gravy

Serves 4

Ingredients Slow Cooker

  • 1.1kg roast beef
  • 1.5lt beef stock
  • 2 parsnips, quartered
  • 1 brown onion, quartered
  • 2 carrots, quartered
  • 6 potatoes, diced
  • 1 sweet potato, diced
  • 500gm pumpkin, diced
  • 1/2 cup red wine (optional)

Ingredients Mushroom Gravy


  • 100gm butter
  • 200gm mushrooms, chopped into small pieces
  • 4 and 1/2 tablespoons banana flour
  • 2 cups liquid from Slow Cooker recipe
  • pepper to taste


  1. Add all ingredients to slow cooker, cover and cook on high for 4 hours or on low for 8 hours.
  2. Prior to serving prepare the gravy. Drain 2 cups liquid from slow cooker. Set aside.
  3. Melt the butter in a large frying pan over medium heat. Add the mushroom and saut̩ for 3 Р5 minutes.
  4. Turn off the heat, add the flour and stir until well combined.
  5. Add liquid and simmer for 3 – 4 minutes or until the sauce thickens. Season with pepper and pour into serving jug.
  6. Place roast on a large plate or serving platter.




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