Springford Farm Beef Pot Roast
Ingredients
2 tbsp fennel seeds, crushed
1 tsp each of salt and pepper
3 lb (1.36 kg) Springford boneless beef roast
3 tbsp vegetable oil
2 onions, chopped
4 carrots, diced
2 tbsp all-purpose flour
1 ½ cups Springford beef stock
3 bay leaves
Instructions
Combine crushed fennel seeds with 1/2 tsp each of the salt and pepper, rub all over roast.
In Dutch oven or stockpot, heat 2 tbsp of the oil over medium-high heat; brown beef all over, turning with tongs (about 10 minutes).
Transfer pot roast to slow-cooker; set aside. Reduce stove-top heat to medium.
Add remaining oil to Dutch oven if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden.
Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and bay leaves to Dutch oven; bring to boil, stirring and scraping up brown bits from bottom of pot.
Transfer vegetables, broth and bay leaves to slow-cooker. Cover and cook on low for 7 to 8 hours or until fork tender. If you don't own a slow cooker, cook the pot roast and vegetables in a heavy Dutch oven pot at 325°F in the oven for about 3 hours or until fork-tender.
Remove bay leaves and discard; skim fat from sauce, if necessary.
Remove from slow cooker and carve roast across the grain and serve with sauce and braised vegetables. Enjoy!
Top Tip:
Looking to mix it up with some different flavours? Try replacing the fennel seeds with one of the delicious herb and spice rubs from Coastal Cowboy or Metropolitan Chef.
