Serves 4-6

Ingredients

• 1kg slow cook roast beef
• 1 sprig fresh rosemary, removed from stem to sprinkle
• Ground black pepper
• 3 tablespoons extra virgin olive oil
• ½ teaspoon sweet paprika
• ¼ cup red wine (optional)
• 1-2 cups beef or vegetable stock (enough to half cover the meat)
• 2 brown onions, quartered
• 1kg potatoes (washed, quartered- leave skin on)
• 500 grams pumpkin, cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 2 carrots, peeled and cut into quarters
• 8 button mushrooms, brushed clean or lightly washed
• 3 fresh tomatoes- washed and halved
• ½ small cauliflower, cut into 6
• ½ cup tasty cheese
• Green vegetables to accompany e.g. fresh green beans

Method

1. Preheat the oven to 160 degrees (fan forced) or 180 degrees
2. Place roast meat into and over proof dish or roasting tray and brush all over with one- two tablespoons of extra virgin olive oil. Sprinkle over the sweet paprika, ground black pepper and rosemary.
3. Add in the potatoes, pumpkin, carrots and sweet potato and brush with some of the oil.
4. Pour over the red wine and stock to cover half of the meat.
5. Cover tightly with oiled foil or a lid.
6. Place in the oven and cook for 4 hours. Half way add the tomatoes and mushrooms.
7. Add the cauliflower to an oven proof dish with a little water or chicken stock.
8. Sprinkle with the tasty cheese and sweet paprika if desired. Add to the oven at the 3 hour mark.
9. Remove the lid or foil and cook for a further 45 minutes or until the meat has browned and is tender.
10. Prepare other green vegetables you may like to serve e.g. fresh green beans, broccoli or cabbage that you can pour the juices over.
11. Rest meat for 10 minutes before serving.