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Ingredients

3 teaspoons peanut oil
800g beef blade roast
6 eschalots, peeled
2 garlic cloves, thinly sliced, halved
4cm piece fresh ginger, peeled, finely grated
1 tablespoon tomato paste
1 1/3 cups Massel beef stock
1/3 cup shao hsing (Chinese cooking wine)
2 tablespoons brown sugar
2 teaspoons soy sauce
2 carrots, diagonally sliced
1 lemongrass stalk, trimmed, quartered
2 star anise
Mashed pumpkin, to serve
Steamed broccolini, to serve

Method

Step 1 Heat 1 teaspoon oil in a large deep non-stick frying pan over medium-high heat. Season beef. Add to pan. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
Step 2 Reduce heat to medium. Heat remaining oil in pan. Add eschalots. Cook, stirring, for 4 minutes or until softened. Add garlic, ginger and tomato paste. Cook, stirring, for 1 minute. Add stock, wine, sugar and soy. Stir. Pour over beef. Add carrot, lemongrass and star anise. Cover. Cook on low for 6 hours or until beef is tender.
Step 3 Remove and discard lemongrass and star anise. Slice beef. Serve beef with mashed pumpkin and steamed broccolini.

Slow cooker beef and lemongrass pot roast

How to make Slow cooker beef and lemongrass pot roast

Ingredients

Method