Mt Barney Blog

Slow Cooker Pot Roast

Thursday, July 18, 2019


How good are slow cookers?!!

With the onset of the colder months not only have our tastebuds changed, but so too has our available time.

The days are shorter, and the workday is busier, leaving less time for good food preparation.
Did you know that winter is the busiest time of year for staff at Mt Barney?

Our guests know winter is the best season for bushwalking, clear winter night skies with the Milky Way positioned right over Mt Barney, and cooler days with delicious winter sunshine which makes for perfect outdoors conditions - so the extra visits and guiding keeps us hopping.

Also, when we aren't busy providing accommodation sevices or outdoor guiding ... we are actually out there in the National Park ourselves as what better place is there to be but hiking, rockclimbing and camping than in the Mt Barney National Park in winter!

The re-discovery of the versatility of a slow cooker has been a tasty surprise. As they come in all shapes and sizes, you can as easily cater for 1 person as a whole tribe.

Here is our favourite recipe which appears as a roast on the first night, a beef ragu on pasta the second night, and a pulled beef roll with coleslaw if there is any left.

It is so flavourful and pull-apart .. good luck making it last past 2 meals!!


1.5kg beef chuck roast

2 cups (500ml) beef stock

200g green beans ends trimmed

200g baby carrots, washed but not peeled

150g button mushrooms, chopped

1 onion, roughly chopped

½ tsp salt

¼ tsp pepper

2 tbsp olive oil

Fresh thyme 


Rub the meat with salt and pepper. Heat olive oil in a large frying pan and sear all sided of the meat for 4-5 minutes until browned.

Place the meats in the sow cooker surrounded by beans, carrots, mushrooms, thyme and onion. Pour over the stock, cover, and cook on low for 8 hours or high for 4 hours.

To serve either slice the meat or pull into shreds with 2 forks.


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