Roast Beef With Vegetables

• 5 1/2 lb boneless beef top loin roast
• 1 1/2 lb potatoes, scrubbed, halved
• 3 None large carrots, cut into 1 inch pieces
• 2 None turnips, cut into wedges
• 8 None shallots, halved
• 2 None bay leaves
• 4 sprigs fresh oregano, plus extra leaves, to serve
• 2 cups beef stock
• 1 (13.5 oz) can diced tomatoes
• 1/2 cup red wine
• 3 cloves garlic, minced

1. Place beef in a slow cooker. Arrange potatoes, carrots, turnips, shallots, bay leaves and oregano around beef. Season. Whisk together stock, tomatoes, 1 cup water, wine and garlic. Pour over beef. Cover with lid and cook over low heat for 8 hours, or until vegetables are tender.
2. Transfer beef to a plate, cover loosely with foil and let rest for 10 mins. Slice meat thinly.
3. Meanwhile, strain 4 cups cooking liquid into a large saucepan. Bring to a boil, reduce heat to low and simmer for 10-15 mins, until reduced by 1/2 and thickened.
4. Serve roast beef with vegetables and oregano. Drizzle with thickened sauce.

boneless beef top loin, potatoes, carrots, shallots, bay leaves, oregano, beef stock, tomatoes, red wine, garlic

Taken from recipes-plus.com/api/v2.0/recipes/25269 (may not work)