Sunday roasts are a wonderful family tradition, but it can be a bit tiring spending the whole day in the kitchen every weekend. Why not invest in a slow cooker and spend the day relaxing while this delicious meal cooks itself? Apply now for an RCS Card to shop conveniently at any Pick n Pay, Checkers, Shoprite or Spar.



Serves 8


2kg beef chuck roast, bone on

Salt and freshly ground black pepper

1/3 cup cake flour, plus more for coating

Olive oil, for frying

4 medium carrots, peeled and halved lengthwise

8-10 baby potatoes, halved

3 stalks celery, sliced

1 medium onion, cut into wedges

3 cloves garlic, crushed

3 tbsp tomato paste

1 cup red wine (optional)

3 cups beef stock

3 bay leaves

2 sprigs fresh thyme

40g parsley leaves, washed and chopped



Season the beef well with salt and pepper then coat in the flour, shaking off the excess (keep the remaining flour). Heat 2 tbsp of oil in a large frying pan and brown the roast on all sides until golden. Transfer the roast to a slow cooker along with the vegetables. In the same pan, sauté the tomato paste for 1 minute then add the flour, wine and whisk until thick. Add the beef stock, bay leaves and thyme to make a gravy. Pour into the slow cooker, cover and cook on low for 8 hours. Remove the meat from the sauce and allow it to rest for 10 minutes covered with foil. Strain the sauce from the vegetables and season well. Serve the roast surrounded by the vegetables, chopped parsley, and with the gravy on the side.


TIP: If you don’t have a slow cooker, simply add all the ingredients into an ovenproof dish or saucepan with a lid and cook in a preheated oven at 120 degrees Celsius for 6-8 hours or until the meat is soft.



Get all the ingredients you need for a hearty family meal with a simple swipe of your RCS Card at Pick n Pay, Checkers, Shoprite or Spar. The card offers 24- or 36-month budget plans, so if you don’t already have one, what are you waiting for? Apply for your RCS Card today!