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Pot Roast

1.5 kg topside
salt and pepper
25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf

Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the slow cooker and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 minutes, then on low 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the slow cooker an hour before serving to make a thick gravy.

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