Balsamic beef pot roast

Mind blowing in all the ways. Short ingredient list, super inexpensive, very little hands on time and so much flavour you’ll probably shed a tear.

Serves 4

1 pint (500ml) water

1 c. Balsamic vinegar

2 beef stock cubes, crumbled

1 can chopped or whole tomatoes

1 handful fresh thyme sprigs (or 2 tsp dried)

1 handful fresh oregano (or 2 tsp dried)

1.5-2lbs braising steak or chuck roast, full steaks not small chunks

1 Tbsp neutral oil

2 tsp seasoning salt (I use Lawrys)

3 red onions, papery skins removed, quartered

1/ Add first 6 ingredients to a slow cooker, season with salt and pepper to taste, cover and turn heat setting to low.

2/ Heat a large skillet, preferably cast iron on medium high heat. Pat beef dry then coat with oil, seasoning salt and fresh cracked pepper. When skillet is hot, lay the steaks in and brown each side for about 2 minutes, even the cut sides. Remove from heat. Give the ingredients in the slow cooker a good stir then layer in the onions evenly. Transfer steaks to slow cooker, nestling into the liquid as much as you can but it’s ok if some of the meat is above surface. Close lid and DO NOT lift for 4 hours. Reserve uncleaned steak skillet for later use.

3/ After 4 hours, check the texture of the beef by tearing a piece of with a fork. If tender and falls apart easily, turn heat to warm setting. If still a little tough, turn steaks over, close lid and cook on low for another 45 minutes.

4/ To make the reduction gravy, ladle 5 cups of the cooking juices from the slow cooker into the same skillet you cooked the steaks in and heat on high. Let the liquids boil, stirring occasionally till they have reduced by more than half, about 15-20 minutes. It helps to keep a window or door open to create airflow.

5/ Serve beef with the reduction and your choice of sides. I usually do something like roast or mashed potatoes, sautéed greens and roast carrots. Enjoy!!