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Cross-cut blade pot roast with Madeira gravy
15 minutes (no browning), 25 minutes (browning)
low 6-7 hours, high 3-4 hours
8-10
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Normally this cut of beef is sold diced for braising or casseroling, but I find that it makes an exceptional pot roast when cooked in one piece. The flavour of the beef is superb and it is meltingly tender - so long as it is cooked only to medium. Roast a few vegetables in the oven to accompany this pot roast for a fabulous economical meal.
Ingredients
- 6-8 rindless rashers streaky bacon
- 1.6-1.75 kilogram cross-cut blade, in one piece
- handful fresh thyme sprigs
- 25-50 grams butter
- 1 onion, peeled and finely chopped
- 1 cup Madeira or Port
- 2 tablespoons instant gravy powder
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Place the rashers of bacon randomly over the beef and arrange the thyme on top. Secure the bacon and thyme with string.
- If wishing to brown the ingredients (I strongly recommend browning for this recipe): Heat a good dash of oil in a large heavy-based frying-pan and brown the meat on all sides as evenly as possible. Brown well as this will ensure a good flavour. Set aside. Add the butter to the frying-pan and cook the onion over a low heat for 5-8 minutes until it has softened. Add the Madeira or Port and simmer until reduced by half.
- Into the pre-warmed slow cooker put the onion and Madeira or Port and sit the beef on top. Season well with pepper and cover with the lid.
- Cook on low for 6-7 hours or on high for 3-4 hours. I used a meat thermometer to ensure I cooked the meat to medium (60-65ÂșC).
- Lift the beef from the slow cooker, place on a warm platter and cover. Allow to rest while preparing the gravy.
- Make the cooking juices up to 2 cups with water and place into a saucepan with the gravy powder. Cook over a low heat, stirring constantly until thickened.
- Serve the beef thinly sliced with your favourite vegetables and the Madeira gravy.
Cooks Tips
Variation: - Red wine can be used in place of Madeira or Port though the finished gravy is much thinner in flavour.
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