Slow Cooked Roast Beef with Mushroom and Red Wine Gravy

I had this lovely Beef Topside Roast, and had no idea what to do with it.

I have never really been a roast cooker. I always found it intimidating, and my Mum was such great cook and roast was her specialty. So I avoided them. I let Muddled Hubby cook them from time to time, and he is a great cook too, but not me.

I decided to tackle this head on. Take my Slow Cooker Challenge to the next level and do a Slow Cooked Roast.

I started exploring for a recipe I knew the family would like. I searched my favourite Facebook pages, my favourite websites, then more widely, google. Nothing. Nothing jumped out at me and said "THIS is your recipe". So I decided since I was tackling a roast, I may as well tackle the idea of creating my own recipe!

I know, from past casseroles and meals that red wine and mushrooms make a good base, so, without further rambling on my part, here is my VERY FIRST own recipe creation!!

Slow Cooked Roast Beef with Mushroom and Red Wine

Topside Roast around 1.2kg 

1 cup beef stock (I made my stock stronger than normal, using 1 1/2 times the amount of stock powder for a stronger flavour)

1/4-1/2 cup Red Wine. (I used 1/2 cup and found it a little too much, but its a personal thing!)

1 tin crushed tomatoes

1 brown onion sliced into rings

2 tsp oregano

2 tsp coriander

2-3 tsp crushed garlic

1 tsp basil

1 tsp paprika

2/3 cup mushrooms

Sauce 

1/2 the juices in the slow cooker

4 heaped tsp of beef gravy powder

2 tbs corn flour

Line base of slow cooker with onion rings and place roast on top.

Coat with spices. You could add more or less, depending on how strong you like your flavours to be.

Add crushed tomatoes, red wine and the beef stock.

Cook on high for 3 hours. Turn meat over and cook for a further 2 hours on high. 

Remove approx 1/2 the liquid in the cooker. The liquid will increase during cooking time due to the moisture in the slow cooker. Once liquid is removed, add mushrooms and cook for a further hour.

Remove meat and allow to rest while making gravy

Using remaining juices in the slow cooker, add gravy powder and corn flour and whisk until thick and creamy. Add more corn flour if needed.

Serve with oven roasted vegetables.

Hopefully your family enjoys as much as mine did! 

Slow Cook Gooey Chocolate Self Saucing Pudding

So, this is one I tried last week, but haven't had the time to post! 

I was a little skeptical. Having never used my slow cooker for anything other than stews and soups, I was unsure about the idea of cooking a cake/pudding/dessert type dish in it. 

Turns out, it is a fabulous idea! It was delicious, moist, and as promised Gooey. And for this pregnant lady who LOVES chocolate...it completely hit the spot. The only reason it hasn't been cooked again is time and a lack of slow cookers. I used to think having more than 1 cooker that slow cooks a meal was crazy....I now understand why people not only WANT, but NEED more than one in their kitchen!!

Slow Cooked Gooey Chocolate Self Saucing Pudding

1 Cup Self Raising Flour

1/3 cup caster sugar

2 tbs cocoa

1/2 cup milk

2 tbs butter melted

1 tsp vanilla essence

1/2 cup chopped nuts (I used pecans)

1/4 cup dark chocolate chips

sauce 

3/4 cup brown sugar

1/4 cup cocoa

1 1/2 cups boiling water

lightly grease and preheat slow cooker

Combine flour, cocoa and sugar in a bowl. Add milk, butter and vanilla essence and stir to combine. Add nuts and choc chips and mix.

Pour into slow cooker and spread evenly.

In a separate heatproof container, combine boiling water, cocoa and sugar and until dissolved and completely combined. Very carefully pour slowly and evenly over the top of the cake mix in the slow cooker. Cake mix will likely rise as you add liquid, just continue to add slowly.

Cook on high for 2-3 hours. Then turn off and leave in cooker with lid on until ready to serve. 

Serve with ice cream or fresh whipped cream.

Once again, this recipe was tweaked from a recipe at Slow Cooker Recipes 4 Families.

This recipe is NOT healthy, but it is DELICIOUS! 

And honestly, we all deserve to live a little once in a while!!

Slow Cook Sweet and Sour Pork

So, after a crazy hectic week of accidents, miserable toddlers and organising and running the worst garage sale in history (thanks ever so much RAIN!) it was finally time to pull out the slow cooker again. 

A spur of the moment decision saw me throwing pork into the microwave to defrost while i searched for a good recipe the whole family would enjoy. I don't like cooking frozen meat in the slow cooker, although I have been assured it is fine to do, I feel more comfortable, and find its a much better flavour if I brown meat first.

Jumping onto my favourite Facebook group Slow Cooker Recipes 4 Families, I searched the Pork section and stopped as soon as i saw Sweet and Sour Pork. This is one of Muddled Hubby's favourites. Could I slow cook it? Could I cook it from scratch, having never tried before? Only one way to find out! 

On checking the recipe I was short on the amount of meat, and didn't have the vegetables recommended, but that didn't stop me! I used mushrooms to fill out the meat portion of the meal, and just what vegetables I had in the fridge. Having never attempted this before from scratch, I stuck to the basic sauce recipe.

So, without further ado, here it is!

Sweet and Sour Pork

500 grams pork (I used diced heart smart pork)

10-12 mushrooms

2 carrots

1 zucchini

1 tin corn

1 tin unsweetened pineapple pieces, or crushed pineapple, with the juice.

3 tbs brown sugar

1 tsp crushed ginger

1 tsp crushed garlic

1/4 cup white vinegar

3 tbs Soy Sauce

200 grams raw cashews

1 tbs corn flour

2-3 tsp herbs for flavour (I used garlic and herb salt & mixed herbs)

Turn slow cooker on high to preheat.

In a bag mix corn flour and dry herbs and coat pork pieces. Use a small amount of oil (olive oil for us, but you could also use Sesame Oil) to brown meat lightly. 

Put meat and veg in pan, add vegetables and then corn, pineapple, sugar, ginger, garlic, vinegar and soy sauce and stir to combine. 

Cook on high for 1-2 hours, and then on low for a further 4-5 hours. I put cashews in in the last hour of cooking and left the lid off to reduce liquid and let sauce thicken a little.

Serve with rice.

Easy and delicious!! 

If you have Facebook, head over and like my Page.

Also, if you love a good slow cooker meal, check out the Slow Cooker Recipes 4 Families group. So many good recipes in there worth trying!! 

Please note: no one is paying or asking me to promote this group or any of the recipes. These are just my own experiences of what I have found to be a valuable resource for our family, that I thought I would share. Over coming weeks you will also get to see recipes from Taste.com and the Bikini Cookbook range that I tweak to suit our family.