Preparation

1. Turn the slow cooker on to low to pre-warm while gathering and preparing ingredients.
2. A large piece of meat is best tied to keep shape. Using string, tie the meat securely in several places.
3. If wishing to brown the ingredients: Heat a good dash of oil in a large frying-pan and, when hot, brown the beef well on all sides. Browning the meat will give the finished pot roast a good colour as well as adding flavour. Brown the onions, carrots and celery if wished.
4. Into the pre-warmed slow cooker put the beef, vegetables, apple and bouquet garni, and pour in the stock. Season well with salt and pepper and cover with the lid.
5. Cook on low for 6-7 hours or on high for 4-5 hours, or until the meat is cooked.
6. Carefully left the meat from the slow cooker, place on a warm plate, cover and rest for 20 minutes before carving and while making the gravy.
7. Mix the cornflour with a little water to make a smooth pasts, Stir into the slow cooker, cover and cook for a further 20-30 minutes until thickened.
8. The beef will rest during this time, making carving easier and it also ensures the meat will be juicy when carved.
9. Serve the beef thinly sliced with the vegetables and gravy. Allyson’s Tip - Cooking a pot roast to perfection may sound daunting and while meat cooked on low in a slow cooker takes a long time to ‘overcook’; using a thermometer will take any worry away.