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.