Shredded Beef and Gravy Roll

By RoketJSquerl

Ingredients

• 1 1/2 - 2 kg beef roast, chuck, topside or blade.
• 1 cup chicken stock
• 1/2 cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoon szechuan pepper corns
• 1 x star anise
• 10-12 mini hot dog rolls

Details

Servings 1
Preparation time 10mins
Cooking time 370mins
Adapted from thewhimsicalwife.com

Preparation

Step 1

Set a large slow cooker onto high (4 hours) or low (6-8 hours). Place in the beef roast. For more colour sear the beef on both sides before placing into the slow cooker.

In a small bowl place the chicken stock, balsamic vinegar, soy sauce, Worcestershire sauce, honey, mustard, szechuan pepper corns and star anise.

Mix together and pour over the beef. Place the lid on the slow cooker and cook for the allotted time depending on the temperature.

Baste the roast half way through the cooking time with the sauce at the base of the roast.

Once the roast has been cooked for the allotted time remove from the slow cooker and set in a large roasting tin. Shred the meat lightly with a fork.

Pour the remaining gravy collected at the bottom of the slow cooker through a wire sieve. Throw away anything caught up in the sieve.

Pour 1/2 cup of the gravy over the shredded meat and cover with foil to keep warm.

Measure out the remaining gravy into a saucepan. In a small cup add 1 tablespoon of cornflour for every cup of gravy. Mix together with a small amount of water. Slowly add to the warm gravy. Bring the gravy up to a simmer and stir constantly until the gravy has thickened.

Remove from the heat and set aside to cool slightly.

Cut the hot dog rolls through the top cutting about three-quarters of the way through. Smother the inside edges with a little butter and drizzle a little of the gravy in the base of the roll. Stuff the roll with the shredded beef and top with some more gravy.

Serve immediately.

Cooks Notes

The gravy and beef can be stored in an airtight container in the fridge for 2-3 days.

Use leftover gravy and beef stuffed in puff pastry for an easy dinner.