Slow-cooking may require planning and time, but the resulting tender meat is mouth-wateringly good.
2 tablespoons olive oil
2 medium brown onions, cut into thick wedges
750g piece beef blade roast
2 medium carrots, peeled, halved crossways, quartered lengthways
1 tablespoon wholegrain mustard
2 garlic cloves, crushed
6 sprigs fresh thyme
2 cups Massel beef stock
900g sebago potatoes
29g sachet mushroom and garlic sauce
2 teaspoons smoked paprika
Let us know your thoughts on this in the comments!