SUNDAY roasts are a rich tradition in Britain, but what if there was a cheaper way to whip up your meat, veg and potatoes without firing up the pricey oven?
One budgeting TikTok user has impressed thousands with her money-saving recipes. And now she’s gone one step further by serving a whole roast dinner from her slow cooker.
Becky Excell shared a mouth-watering clip on her social media page, documenting her step-by-step method to make the best Sunday dinner using just one counter-top appliance.
She captions the video: “Slow cooker whole roast chicken with veggies and gravy. A great way to save money but still enjoy a delicious roast dinner.”
What’s more, the recipe is gluten free.
Becky begins the video with a hunger-inducing shot of a perfectly-cooked chicken, vegetables and potatoes, garnished with rosemary.
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As she pours a thick gravy over the meal, she says: “If you’re like me and you’re trying to reduce how much you use your oven but you love a roast dinner, you’ve got to try my slow cooker whole chicken with veggies and gravy.”
Becky is shown adding raw carrots, potatoes and celery to the empty slow cooker, followed by a whole chicken which she covers with her own special basting sauce.
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“You literally chick everything in at once. Let it cook slowly and you get the most delicious meal, plus you can make a gravy with all the juices.”
Becky adds a list of ingredients to make her lazy meal, and her followers love it.
One keen cook commented: “It’s as yummy as it looks, I’ve just done this.”
Another replied: “Wow, gonna try this.”
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Read on for Becky’s easy how-to guide to the perfect slow cooker roast.
Ingredients:
1 whole chicken (mine was a medium 1.5kg)
750g baby potatoes, halved
3-4 carrots, chopped
2 sticks of celery, chopped
3 fresh sage leaves
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3 sprigs of fresh rosemary
2 tbsp garlic oil
2 tsp smoked paprika
1 tsp dried thyme
1.5 tsp salt
half tsp pepper
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Put all vegetables and herbs in the slow cooker. Put chicken on top of them. Mix herbs and spices with oil and brush on chicken. Cook on high for 4-5 hours or low for 7-8 hours.
For the gravy, heat the juices and 400ml gluten-free stock, stir through 1.5 tbsp of cornflour mixed with 3 tbsp of water and simmer until thickened.
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