Tender roast beef

Ingredients for 4 servings:

• 1 kg roast beef (pot roast)
• 1 bunch of soup vegetables
• 1 small potato(s)
• 1 tbsp tomato paste
• 2 tbsp sunflower oil or corn oil
• 2 tbsp flour
• 660 ml malt beer
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

from the Crock Pot (Slow Cooker)

Clean and dice the vegetables. Rinse the meat under cold water, pat dry, and remove any surface fat and tendons. Season the meat with salt and pepper, then coat in flour. Brown the meat all over in hot oil, remove, and set aside. Brown the vegetables and tomato paste in the same oil, season with salt and pepper. Deglaze with the malt beer, stirring to loosen any browned meat juices, and bring to a boil briefly. Transfer everything to the Crock Pot. Place the meat on top; it doesn’t need to be completely covered with liquid. Cook on low with the lid closed for 8 hours, turning the roast over halfway through. Once the cooking time is over, remove the roast from the sauce and keep warm. Strain the sauce through a sieve or puree it to make it creamy and serve with the roast.