Use your slow-cooker to make melt-in-the-mouth beef in sweet barbecue sauce.

Prep Time : 0:10 | Cook Time : 7:00 | Total Time : 7:10 | Serving : 4 person.

Ingredients

• 800g flat piece beef brisket or beef chuck steak, trimmed

• Olive oil cooking spray

• 2 sprigs fresh rosemary

• 1/4 cup dijon mustard

• 1/2 cup barbecue sauce

• 2 tablespoons Capilano Dark & Bold Honey

• 1 tablespoon worcestershire sauce

• 1 1/2 cups Massel beef stock

• Sweet potato mash, to serve

• Peas, to serve

Method

• Step 1

  Spray beef all over with a little oil. Heat a large frying pan over medium- high heat. Add beef. Cook for 3 to 4 minutes each side or until well browned. Transfer to bowl of a 5.5 litre-capacity slow cooker (You may need to cut the beef in half lengthways to fit).

• Step 2

  Add rosemary. Combine remaining ingredients in a jug. Pour over beef (the liquid should just cover beef). Cover with lid. Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until beef is very tender (see note).

• Step 3

  Remove beef from slow cooker and transfer to a board. Remove and discard rosemary. Using 2 forks, roughly shred beef. Divide sweet potato mash between plates. Top with beef and sauce. Serve with peas.