Tangy Pot Roast
Serves: 4
Preparation time: 5 minutes
1.3kg lean silverside or brisket joint
Salt and freshly milled black pepper
3 onions, peeled and cut into wedges
3 celery sticks, peeled and roughly chopped
300ml brown ale, stout or good, hot beef stock
100ml barbecue sauce
2tbsp fresh thyme leaves
2 parsnips, peeled and cut into chunks
Place the joint on a chopping board and season with salt and pepper. Place the joint in the base of a slow cooker. Add the remaining ingredients.
Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
Serve the pot roast with cheesy mash or pasta.
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