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  2. roast dinner recipe

Beef in Mustard Pepper Gravy with Potatoes and Carrots

Flavour in every bite. - by Barbara Northwood
  • 20 Sep 2019
Beef in Mustard Pepper Gravy with Potatoes and Carrots
Prep: 25 Minutes - Cook: 450 Minutes - Serves 8
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This dish is best cooked on a Low setting. Beef blade roast is available from the butcher section of major supermarkets. Any flavoured liquid gravy can be used in this recipe.

*Cook 7 hours, 30 mins

Ingredients

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

Method

  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.

  3. Combine gravy and mustard in a jug. Whisk well. Pour over beef. Add stock cubes. Cover with lid.

  4. 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.

  5. 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.

  6. Serve beef with carrots, potatoes, onions and steamed beans. Drizzle with gravy.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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