Slow Cooker Pot Roast with Root Vegetables

• 1.2 kg Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Vegetable oil
• 1 large Yellow onion
• 2 tbsp Tomato purée
• 600 ml Beef stock
• 2 Bay leaves
• 700 g Russet potato
• 300 g Carrot
• 250 g Parsnip

1. Pat the beef dry, then season all over with the fine sea salt and black pepper. Peel the onion and cut into thick wedges. Peel the potatoes, carrots and parsnips, then cut into large chunks so they hold their shape.
2. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes total, until deeply coloured. Transfer the beef to the slow cooker.
3. Add the onion to the pan and cook for 2 to 3 minutes until lightly softened. Stir in the tomato purée and cook for 1 minute to take the raw edge off. Pour in the beef stock and scrape up any browned bits from the base of the pan.
4. Arrange the potatoes, carrots and parsnips around the beef in the slow cooker. Pour over the stock mixture and tuck in the bay leaves. Cover and cook on low for 8 hours, until the beef is very tender and the vegetables are soft but not falling apart.
5. Lift out the beef and rest for 10 minutes before slicing thickly across the grain. Remove and discard the bay leaves, then spoon the vegetables and braising liquid onto plates. Serve the sliced beef with plenty of the savoury juices.

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