How to make it

  • In a large sauté pan, heat the oil over medium-high heat.
  • Put the meat in and brown on all sides. See Photo
  • Meanwhile, make up the beef gravy. I made 2 pints, but reduced the amount of granules to give a much thinner gravy than given by the pack directions. Of course if you have good beef stock you should use that, but I hadn’t any to hand.
  • Add the chopped tomatoes and the mushroom ketchup and stir well in. If you wanted to, you could sub some of the liquid with red wine, and use Worcestershire sauce if you haven’t any mushroom ketchup. Some yeast extract or miso would work well too, I think. Adjust the seasoning to your taste – I was fairly conservative here.
  • Place meat and vegetables in a large crockpot (I think mine is 6 quarts) on HIGH. See Photo
  • Pour in some of the hot gravy, about ½ pt.
  • To the sauté pan, add the onion, salt, black pepper, garlic powder, mild paprika, onion powder, oregano and thyme. See Photo
  • Stir to coat onions with the seasonings and remaining oil and meat juices. Cook very gently about 10 minutes until softened.
  • Add some of the made-up gravy, about ½ pt. Cook on a little.
  • Add the onions and spices to the crockpot, then tip in the rest of the beef gravy mixture. See Photo
  • Cover with lid. (I cooked it on HIGH for 2 hours, then turned it down to LOW and cooked for another 8 hours. However, it was a bit overcooked – next time I do this I will just let it have 10 hours on LOW.)
  • Switch off the crockpot and let the meat cool in the gravy. When the meat and gravy are cool, lift the meat out and put on a carving surface.
  • Cut off the string or whatever it's rolled in, and scrape any fat bits off of the meat – it’s not nice. See Photo
  • Carve up the meat. As I said, I overcooked this so it was a little bit too ‘fall-apart’ but hey, it’s going to fall apart a lot more once it’s being eaten. See Photo
  • Strain the liquid through a sieve into a large jug and lift out the potatoes. You could put them back in after the pureeing step below, but this would be too rich in carbohydrates for me. They also drew out a lot of the salt from the gravy mix, so I just discarded them. See Photo
  • Skim as much fat off the surface as possible – I used kitchen paper to blot it away.
  • Put the vegetable mush into the processor and purée. Mix the purée into the gravy.
  • Put the meat back into the gravy, reheat gently and serve with any vegetables you fancy.
  • Or, refrigerate until it’s needed. Like a lot of meat dishes it’s better the next day.
  • On this occasion I divided the meat into five two-portion packs (using washed-out containers from the Chinese take-out) and chilled it before labelling and freezing. See Photo
  • That’s five nights in the future that I won’t need to cook.
Brown the meat   Close
Cook onions and seasonings   Close
Add veg to the meat   Close
Pour in the hot liquid   Close
Remove string and fat   Close
Carve up   Close
Strain liquid and puree veg   Close
Divide into freezer packs (optional)   Close

Reviews & Comments 11

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  • gourmetana 7 years ago
    Sounds so delicious and full of flavor! Congratulations on the featured recipe :)
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  • cswindoll 7 years ago
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  • lovebreezy 7 years ago
    Beautiful recipe, beautiful photo and congrats on the home page feature.
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  • hungrybear 7 years ago
    Great for my crock pot a goody
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  • elgourmand 7 years ago
    Great post. Hope you felt like meat for dinner. Nice flavor combo but some stuff ain't available here. I'll get close and thanks for the post. RJ
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  • superfoodman 7 years ago
    Super recipes!
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  • donman 7 years ago
    Good one Sue :)
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  • cuzpat 7 years ago
    High 5!
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  • valinkenmore 7 years ago
    Wonderful - and beautiful presentation! Thanks Susan.
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  • pleclare 7 years ago
    Sounds good!
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  • kristopher 7 years ago
    Now that is one heck of a post right there! Featured on the homepage.
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