Ingredients
- 500g beef joint – topside, blade, round
- 2 carrots, roughly chopped into large chunks
- 2 tbsp onion-infused olive oil
- 1 litre of low-FODMAP beef stock
- Salt and pepper to taste
Method
- Heat a frying pan and add a little of the oil. Sear the beef roast until all sides are nicely browned. Remove the joint from the pan and set aside.
- Saute the carrots in the rest of the oil, then add every drop of this to the slow cooker. Put joint on top.
- Add 500ml of the stock, season, and close the lid.
- Check the roast periodically during cooking and add more stock if required.
- For best results, use a meat thermometer – the roast is cooked to medium when the internal temperature is at 65-70C or 75C for well done.
