

Set it at lunch. Come home to dinner.
All the comfort of a pot roast, rebuilt for the thin round steaks in your share pack. Round is lean, dense muscle that rewards a slow braise โ four to five hours on LOW and the steaks emerge fork-tender, surrounded by sweet root vegetables in a deeply flavoured braising liquid that doubles as a sauce.
Pat the round steaks dry and season generously with salt and pepper.
460g round steakssalt and pepperSear the steaks in a very hot pan with oil โ 1โ2 minutes per side, until well browned. Do not skip this step.
oil for searingSet the steaks aside on a plate while you build the base.
In the same pan, deglaze with a splash of the stock, scraping up all the browned bits. Pour into the slow cooker.
400ml beef stockAdd the vegetables, garlic, remaining stock, Worcestershire, tomato paste, rosemary, and bay leaves to the slow cooker. Lay the seared steaks on top, nestling them into the liquid.
2 carrots2 parsnips3 potatoes1 large onionCook on LOW for 4โ5 hours (or HIGH for 2.5โ3 hours). The steaks should be very tender and just beginning to fall apart.
Remove the steaks and rest on a board. Remove the vegetables and keep warm.
Pour the cooking liquid into a small pan and simmer over high heat until reduced and slightly thickened. Season.
Serve the steaks over the vegetables with the sauce poured over.
๐ก For a richer, deeper sauce, add a small piece of dark chocolate (about 10g) to the slow cooker liquid โ it deepens the colour and complexity without adding any identifiable flavour of its own. Feeding big appetites? Add a second pack of round steaks and keep everything else the same.
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Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three โ until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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