Ingredients

The following ingredients have 11 Servings
  • 4 1/2 pound(s) beef rump roast or round roast
  • 1/2 package(s) bacon
  • 1/2 pound(s) pork belly
  • 1 cup(s) shitake mushrooms, sliced
  • 1 small bag of carrots, cut into 1 1/2 inch chunks
  • 1 small bag pearl onions (peeled)
  • 2 tablespoon(s) garlic cloves, chopped
  • 3 large bay leaves crumbled up
  • 1 tablespoon(s) coriander, ground
  • 1 teaspoon(s) cloves, ground
  • 2 cup(s) beef stock
  • 3/4 bottle(s) shiraz wine (any dry red wine)
  • 1/2 cup(s) brandy
  • 3 tablespoon(s) tomato paste
  • 1 tablespoon(s) herbes de provence
  • - sea salt & pepper to taste
  • 1/4 cup(s) slurry **equal parts cornstarch & water**

Instruction

  • get your roast ready
  • cut the roast into chunks, cut pork belly into chunks & slice bacon
  • season with salt & pepper
  • in a large heated skillet, fry bacon until crispy. remove from skillet
  • in that same skillet, sautee mushrooms until golden brown. remove from skillet
  • fry pork belly on bothe sides til lightly golden brown. remove from skillet
  • in that same skillet, brown the beef...you may have to do 2 batches
  • add all of the ingredients in a 6 quart crock pot
  • cook on low for 8 hours. the last 30 minutes of cooking time add the cornstarch slurry.
  • i serve it with herbed roasted garlic mashed potatoes and homemade cornbread dressing