Ingredients

  • 1 beer can of 355 ml
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 125 g (about 1/4 pound) of creamy cheese
  • 1 bag of demi-glace sauce of 42 g
  • Pepper up to taste
  • 15 ml (1 tablespoon) of chopped garlic
  • 3 thyme stems
  • 1 Bay leaf
  • 2 small leeks slice into rings of 5 cm (2 inches) thick
  • 15 ml (1 tablespoon) of olive oil
  • 1 kg (about 2 1/4 pound) of roast beef
  • 4 slices of diced cooked bacon of 1 cm (1/2 inch) thick
LeeksFind our bag in yourlocal grocery store

Preparation

  • In the slow cooker, add beer, mustard, creamy cheese and all of the demi-glace sauce. Pepper. With an immersion blender, emulsify the preparation.
  • Add garlic, herbs and leeks. Stir.
  • In a pan, heat oil at medium heat. Brown roast beef for 1 to 2 minutes for each sides.
  • Lay roast beef in the slow cooker with bacon.
  • Cover and cook for 8 to 10 hours at low intensity.

Chef's notes

Idea for accompaniement

  • Pappardelles with arugula salad

    In a casserole filled with salted boiling water, cook 350 g (about 3/4 pound) of fresh parpadelles al dente. Drain. Set pastas again in the casserole and add 30 ml (2 tablespoons) of olive oil, 500 ml (2 cups) of arugula salad and 125 ml (1/2 cup) of grated Parmesan. Salt, pepper and stir.
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