Slow-cooker beef with roasted vegetables

Method

• 1
  Using a sharp knife, make 8 slits in the top of beef. Insert 1 slice of garlic and 1 small sprig of rosemary into each slit. Drizzle beef with oil. Rub all over to coat.
• 2
  Heat a large frying pan over medium-high heat. Add beef. Cook for 2 minutes each side or until browned all over. Transfer to the bowl of a 5 litre slow-cooker. Add onion, wine and tomato. Cover with lid. Turn slow-cooker on low. Cook for 6 hours or until beef is tender and cooked through.
• 3
  Meanwhile, make roasted vegetables Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Place potatoes and beetroot on prepared tray. Spray with oil. Season. Toss to coat. Roast for 45 minutes or until vegetables are tender.
• 4
  Reserve 1 cup sauce and half the onions. Place half the beef and the remaining sauce and onions in an airtight container. Cool. Refrigerate for Beef ragu with rigatoni (right). Place reserved sauce in a small saucepan over medium heat. Bring to the boil. Reduce heat to medium. Simmer for 3 to 4 minutes or until slightly thickened. Thinly slice reserved beef. Serve drizzled with reserved sauce, onions and roasted vegetables.