Sage Choice - Slow Cooked Pot Roast

A few notes: I used the slow cooker for my roast(cooked on the auto setting for about 7 hours) and finished it off in the oven to give it some colour.

I served my roast with potatoes roasted with rosemary, some peas and honey glazed carrots and a red wine gravy made from the pan juices. Yummo!

Ingredients

*For the roast….

1.25kg-piece Sage Beef girello
1 tbsp rock salt
2 tbsp black peppercorns
2 tbsp minced garlic (or 2 finely chopped garlic cloves)
2 sprigs fresh rosemary
1 small bunch of Italian flat-leaf parsley
2 tbsp olive oil
*For the gravy…..

Reserved pan juices, strained to remove all fat and gunk
1 tsp minced garlic
Salt and pepper, to taste
1/2 cup dry red wine
1 tsp chopped rosemary leaves
1 tsp chopped parsley leaves
1 tbsp cornflour, dissolved in water
1 tbsp butter, to finish

In a food processor or mortar and pestle, grind together the rock salt and peppercorns until fine and powdery.
Add rosemary, parsley, garlic and olive oil and mix well until a lovely green paste forms. Rub this paste over the roast or if you’re a bit icky about feeling up a bit of beef, brush it on with a pastry brush.
Pop your roast in the slow cooker, on the auto setting for about 6-7 hours while you are at work. If you’re cooking it in an oven, pre-heat it to 240°C and cook until it’s to your liking, ensuring you baste it with the pan juices every 10 minutes or so.
When the meat is ready, remove from oven, transfer to a plate, cover with foil and allow the meat to rest for about 10 minutes.
To make the gravy, pour remaining pan juices through a fine sieve.
Transfer the juices into a saucepan and cook over medium heat, adding garlic, red wine and herbs.
Season and taste as you go.
Cook until the sauce has reduced somewhat and when you are happy with the flavour, add a bit of the dissolved cornflour, bit by bit until you are happy with the texture. When it’s ready, remove off the heat, whisk in your butter and serve ASAP.