Line 2 baking trays with baking paper. Spread vegetables onto trays, drizzle with remaining oil, season and toss to coat. Roast in oven for 40-45 minutes or until golden and tender. In a screw top jar ...
Grease the slow cooker lightly with oil. Place the beef in the slow cooker. Whisk together the two soups and parsley and pour over the beef. Season with cracked pepper. Cook on low for 6 to 8 hours.