1. Dredge the blade roast in flour and then sear meat on each side until browned in an oiled skillet over high heat. Season with salt and pepper and then place meat in a slow cooker.

2. In same skillet, sweat the onions about 3 minutes and add them to the slow cooker along with the carrots and potatoes.

3. Deglaze the skillet with apple juice, brown sugar, molasses, and ketchup. Mix until smooth and then pour the liquid into the slow cooker.

4. Cook on low for 8 hours. Add 500 ml (2 cups) of frozen peach slices and continue cooking on high heat for 30 minutes.

Chef’s secret :  Use your leftover braised beef to make delicious sandwiches. Follow our Shredded Beef Sandwich recipe for more details.