Good Morning friends! I hope this finds you well and having a lovely week.
We are all well here … a little frustrated with so much rain and being house bound — not the ideal weather for 3 1/2 year old twins and a Greyhound! But if that’s my biggest issue I am doing alright 
I bought a gorgeous 2.1kg roast beef the other day and decided to make something quick and fuss free to slow cook it in … I have to say … it was AMAZING! It was tender and simply fell apart and it was oh so tasty! I couldn’t wait to share this recipe with you. This meal fed us all for dinner (2 adults and 4 kids) with a heap leftover, so it was a really affordable meal also. I hope you love it as much as we did! (I will apologise now for the crappy photo as it was only taken on my phone!)
Slow Cooked in the oven Oregano Beef
1 piece of Roast Beef (approx. 2kg)
1 cup fresh orange juice
2 heaped tblspns dried oregano leaves
1 tspn herbamare (or salt)
Preheat oven to 160c.
Place the beef in the centre of a large baking dish.
Pour the orange juice over the beef and roll it around in the juice quite a few times.
Sprinkle half of the oregano and salt over the top of the beef and massage it in well.
Cover the entire dish with foil and cook for 2 hours.
Carefully remove dish from the oven and turn the beef. Sprinkle the top with the remaining oregano and salt.
Cover again tightly with the foil and cook for a further 2 hours.
Remove beef from oven and sit (on a plate) and cover with foil for 5 minutes before cutting.
To make gravy out of the pan juices: Pour all the pan juices into a small saucepan. Add approx. 4 tblspns rice flour (or flour of choice) and whisk until it thickens. I didn’t need to add any other flavour to this gravy as it was tasty enough as it was.
Serve with vegetables and enjoy!
Serves approx. 8
Wishing you a lovely day and rest of the week … chat again soon!
Take Care of You,
Collette x
Slow Cooked in the Oven Oregano Beef
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