Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat.
Add carrots, celery and cloves from 1 head garlic to pot, then place roast on top of vegetables. Add bay leaves, remaining beef broth and ¾-1 bottle wine so liquid comes about halfway up sides of ...
So when I saw that Crock-Pot, the brand synonymous with slow cookers, launched a sleek cream colored slow-cooker with a sous vide function, I knew I had to try it. The brand was kind enough to ...