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Ingredients
- pot-roast (topside) beef 1½kg
- shallots 8
- carrots 3, halved
- coriander seeds 1 tsp, lightly crushed
- cinnamon sticks 2
- Chinese five-spice 1 tsp
- red wine 1 glass
- beef stock 1 litre, boiling
Method
-
Step 1
Put the beef in the slow cooker and tuck the vegetables around the edge. Sprinkle in the spices, season and pour over the wine and boiling stock. Put the lid on and cook for 4½ hours on maximum, following the instructions for your slow cooker.
Nutritional Information
- Kcals 600
- Carbs 6.9g
- Protein 54.4g
- Fat 38.6g
- Salt 1.4g
- Saturates 16.4g
- Fibre 1.4g
