Roast Beef With Vegetables

• 5 1/2 pounds roast boneless beef top loin
• 1 1/2 pounds potatoes scrubbed, halved
• 3 large carrots cut into 1 inch pieces
• 2 turnips cut into wedges
• 8 shallots halved
• 2 bay leaves
• 4 sprigs fresh oregano plus extra leaves, to serve
• 2 cups beef stock
• 13 1/2 ounces 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.

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

Taken from www.yummly.com/recipe/Roast-Beef-with-Vegetables-1404531 (may not work)