8hrs
1.5 kg beef roast (e.g., chuck roast or sirloin roast)
1.5 kg Scotty Brand potatoes, peeled and cut into chunks.
500g carrots, peeled and sliced.
1 onion finely chopped.
4 cloves garlic, minced.
250ml beef stock
50ml cup soy sauce
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped, for garnish.
Place the peeled and chunked Scotty Brand potatoes and sliced carrots in the bottom of the slow cooker.
Season the beef roast with salt and black pepper. Place it on top of the vegetables in the slow cooker.
In a bowl, whisk together the minced garlic, finely chopped onion, beef broth, soy sauce, olive oil. dried thyme, and dried rosemary.
Pour the sauce mixture over the beef roast and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 8-10 hours or until the beef is tender and easily shreds with a fork, and the vegetables are soft.
Before serving, garnish with fresh chopped parsley for added freshness.
Enjoy!
