1 beef stock cube or concentrated pouch
1 tin of condensed mushroom soup (400g)
700g mixed baking vegetables, all cut in large chunks (I used Spanish onion, potato, zucchini and carrot)
handful of spinach leaves
3 whole cloves of garlic
1 rosemary sprig
1tsp vegemite mixed into ½ cup of hot water
Place all your veg on the bottom, top with steak and then add all wet ingredients (mixed together) over the top.
Slower cooker for 7 hours on low – if you can stir at half way point to keep top moist. I thrown in a handful of English spinach 5 minutes before finish.
I then take out all the solids with a slotted spoon and thicken the gravy with a little corn flour mixed into 3 tablespoons of the gravy in a saucepan, heat on medium until thickened, turn to low, shred the beef, remove bones and add all the ingredients to the saucepan and you are set! I like to serve with peas and baked pumpkin.