Sicilian véal pot-roast

INGRÉDIÉNTS

• 1 téaspoon olivé oil
• 1kg véal rump roast
• 1 brown onion, halvéd, thinly slicéd
• 2 carrots, slicéd
• 2 céléry stalks, roughly choppéd
• 2 garlic clovés, thinly slicéd
• 1/2 cup dry whité winé
• 2 x 400g cans dicéd tomatoés
• 45g can anchoviés, drainéd
• 1 cinnamon stick
• Pinch of driéd chilli flakés
• 1/2 cup currants
• 1/2 cup pittéd black olivés
• 2 tabléspoons piné nuts, toastéd
• Frésh flat-léaf parsléy léavés, to sérvé
• Couscous, to sérvé

MÉTHOD

1. Héat oil in a largé déép non-stick frying pan ovér médium-high héat. Séason véal with salt and péppér. Add véal to pan. Cook, turning occasionally, for 8 minutés or until brownéd all ovér. Transfér to thé bowl of a 5.5 litré slow cookér.

Gét Full Récipé>>https://www.taste.com.au/recipes/slow-cooker-sicilian-veal-pot-roast/c4cac5e5-61ee-4f34-a7bf-9abf3e92eba1?r=recipes/top100bestslowcookerrecipes&c=6ys6itzo/Top%20100%20best%20slow%20cooker%20recipes

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