Emmas Slow Roast Beef

Ingredients:

• 1 Beef Roast (approximately 1.2 - 1.4 kgs) ( it has to have a bit of fat on top and you can swap for pork or lamb)
• 1 bay leaf
• 1 TBSP flour (you can use plain, corn or tapioca flour which is GF and good for thickening sauces and gravies.)
• salt and pepper
• 1 stock cube

Instructions:

1. Remove roast from wrapper and remove any strings.
2. Place in the centre of slow cooker.
3. Put bay leaf under the roast.
4. Generously add salt and pepper all over top and close lid.
5. Cook for at least six hours on high or eight to ten hours on low which is best.
6. Once done remove from slow cooker and cover with foil and keep warm.
7. Use a sieve and drain all liquid into a sauce pan.
8. Turn the sauce pan with all the juices on low heat.
9. In a small cup mix tapioca flour with a couple of table spoons of water and mix until there are no lumps.
10. Add crumbled stock cube to the sauce pan. Then while stirring juices with a whisk, pour in tapioca flour mixture and continue to stir until sauce thickens.
11. Keep gravy warm.
12. Using two forks shred meat (you may need a knife for parts of it.)
13. Pour half of the gravy over meat reserving some for serving.
14. Serve hot with mash spud or roasted spuds and other veggies or salad.
15. Good for a crowd. You can serve up with shredded lettuce in fresh rolls.