Roast Beef With Vegetables - cooking recipe

Ingredients

5 1/2 lb boneless beef top loin roast
1 1/2 lb potatoes, scrubbed, halved
3 None large carrots, cut into 1 inch pieces
2 None turnips, cut into wedges
8 None shallots, halved
2 None bay leaves
4 sprigs fresh oregano, plus extra leaves, to serve
2 cups beef stock
1 (13.5 oz) can diced tomatoes
1/2 cup red wine
3 cloves garlic, minced

Preparation

Place beef in a slow cooker. Arrange potatoes, carrots, turnips, shallots, bay leaves and oregano around beef. Season. Whisk together stock, tomatoes, 1 cup water, wine and garlic. Pour over beef. Cover with lid and cook over low heat for 8 hours, or until vegetables are tender.
Transfer beef to a plate, cover loosely with foil and let rest for 10 mins. Slice meat thinly.
Meanwhile, strain 4 cups cooking liquid into a large saucepan. Bring to a boil, reduce heat to low and simmer for 10-15 mins, until reduced by 1/2 and thickened.
Serve roast beef with vegetables and oregano. Drizzle with thickened sauce.