Recipe for “Not Your Regular Roast Beef”

This recipe is a super easy slow roasted beef from Sophie Likes Cake You can make a kilo of roast beef and use it in tacos, sandwiches, burgers, salads, or whatever you feel like. It’s great for making packed lunches for yourself and the kids. Here’s the recipe!

Slow Cooker Balsamic Beef Bowls

Beef recipe adapted from My Underground Kitchen by Jess Daniell

Serves 6


For the beef:

1kg lean beef bolar roast (or similar cut)

1/2 cup balsamic vinegar

2 tablespoons kecap manis (sweet soy sauce)

2 tablespoons Worcestershire sauce

1 tablespoon honey

6 cloves of garlic (just leave them whole or smash them up roughly)

1 cup beef stock

1 teaspoon chili powder

Salt and pepper


For the rest of the bowl:

1 small kumara per person

1 carrot per person

Half a crown pumpkin

Splash of oil

Splash of balsamic vinegar

Salt and pepper

Large handfuls of baby spinach per person

Parsley to garnish

Sliced almonds to garnish


Trim any excess fat off the roast and place in the slow cooker with the garlic. Mix together the kecap manis, Worcestershire sauce, honey, chilli powder and beef stock then pour this over the beef. Turn the slow cooker onto high and leave to cook for 12-15 hours turning the meat over every few or so.

Shred the beef apart with two forks. The cooking juices should be pretty reduced by this time so pour this over the beef , it is now ready for action.

50 minutes before dinner time, preheat the oven to 180 degrees on bake and line a baing tray with baking paper. Slice the kumara into wedges, the carrot into thick sticks then remove the skin from the pumpkin and cube it. Toss the vegetables in the oil and balsamic vinegar. Spread onto the baking tray then give a generous salt and pepper. Bake for 40-45 minutes until softened. Place a handful of the baby spinach into each bowl. Divide the vegetables between the bowls and gently toss to mix in with the spinach leaves. Place a portion of beef over the top and drizzle over some of the cooking juices. Garnish with chopped parsley and sliced almonds.


Other serving suggestions:

In a hotdog bun with mayonnaise, simple yet effective.

In a taco with all the taco trimmings (soo good, this was my dinner on Tuesday night)

Serve in an actual traditional roast dinner… (so mainstream haha)

Sandwich in between brioche burger buns with a little slaw and greenery

Eat straight by itself right out of the slow cooker

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