Beef pot roast

• 1/4 cup (60ml) olive oil
• 4 exiguous potatoes (180g), unpeeled, halved
• 375 gram fragment unpeeled pumpkin, gash support into 4 wedges
• 8 toddler onions (200g), halved
• 375 gram toddler carrots
• 250 gram jerusalem artichokes (sunchokes)
• 750 gram fragment pink meat blade steak
• 1 tablespoon wholegrain mustard
• 2 teaspoon smoked paprika
• 2 teaspoon finely chopped serene rosemary
• 1 clove garlic, overwhelmed
• 1 1/2 cup (375ml) pink meat inventory
• 1/2 cup (125ml) dry pink wine
• 2 tablespoon balsamic vinegar
• 1/4 cup (35g) gravy powder
• 2 tablespoon water

Beef pot roast

• 1

  Warmth 2 tablespoons of the oil in big frying pan; cook potato, pumpkin and onion, in batches, until browned all over the place. Discipline vegetables in 4.5-litre (18-cup) behind cooker with carrots and artichokes.

• 2

  Warmth 2 teaspoons of the final oil in same pan; cook pink meat until browned all over the place. Take away pink meat from pan; spread with blended mustard, paprika, rosemary, garlic and final oil.

• 3

  Discipline pink meat on vegetables in behind cooker; pour over blended inventory, wine and vinegar. Cook dinner, covered, on low, 8 hours.

• 4

  Take away pink meat and vegetables from cooker; cover pink meat, stand 10 minutes sooner than cutting thinly. Quilt vegetables to retain warmth.

• 5

  Within the intervening time, mix gravy powder with the water in exiguous bowl until soft. Mosey gravy mixture into liquid in behind cooker; cook, covered, on high, about 10 minutes or until gravy is thickened rather. Season to model. Strain gravy.

• 6

  Relief pink meat with gravy and vegetables.