Serves: 4 people

Preparation time: 8 hrs

  • 1 onion, chopped
  • 1kg beef, round
  • 1/2 cup water
  • 1 tbsp garlic
  • 1 pkt brown onion soup
  • 2 tbsp Worcestershire sauce
  • 1 tin cream of mushroom soup
  • 1 large chicken
  • 3 oranges (or mandarins)
  • 60ml lemon juice
  • 60ml soy sauce
  • 60ml orange juice
  • 5ml sherry
  • 2 star anise
  • 1 tsp ginger
  • 1 tbsp garlic
  • 2 tbsp honey
  • 1/2 cup spring onion
  • 2 pkt roast gravy powder
  • 1 pkt carrots, cubed
  • 1 pkt zucchini, spiralled
  • 1 pkt vegetable bake spices
  • sea salt, pepper & cinnamon, to taste
  • 1 tbsp vegetable oil
  • 2 tbsp maple syrup

Preparation method

Roast beef

  • Sauté onions and garlic, add Worcester sauce and place beef in pan to sear the outside until colour changes.
  • Remove onion, garlic, Worcester sauce mixture and place into a slow cooker.
  • Roll beef in brown onion soup powder, to coat. Place in slow cooker on top of onion mixture.
  • Pour tin of cream of mushroom soup over beef and add water into slow cooker.
  • Cook for 7-8 hrs on low.

Roast Chicken

  • Place chicken and sliced oranges in a baking bag.
  • Combine all other ingredients except honey and spring onions and pour over chicken.
  • Cover with foil and roast for 70 min.
  • When ready to serve: drizzle honey and spring onions over the chicken and roast for additional 15-20 min.


  • Cook carrots until lightly tender (about 8 min) then remove from the heat. Cool down over cold water until ready to serve.
  • Whisk together vegetable oil and maple syrup over low heat. Add carrots, and sauté for 1-2 min. Season with salt, pepper and cinnamon.


  • Place zucchini in a bowl, drizzle over olive oil and stir to coat.
  • Add packet spices, toss to coat.
  • Place zucchini on baking sheet and bake in preheated oven for around 15 min, until tender.