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Slow Cooker Roast Beef | Video Tutorial

November 26, 2019 by Lucy Parissi Leave a Comment

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This Slow Cooker Beef will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and suitable for weight loss plans like Slimming World and Weight Watchers.

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You will also love my Chunky Beef Casserole

Platter of slow cooker beef roast with carrots and potatoes

Sometimes a recipe comes along that 

  1. Is incredibly tasty and beloved by everyone
  2. Is SUPER EASY and almost cooks itself

This Slow Cooker Beef Roast is THAT recipe 🙂  It is ridiculously easy, it feeds a crowd and it will knock your socks off – the perfect Sunday Roast to share with family and friends! 

Simply pop the meat and veggies in your slow cooker in the morning and you have the best dinner waiting for you by supper time.

Take a look at the recipe video and step by step breakdown to see how its done.

What makes this recipe such a winner? Let me count the ways…

  • The PERFECT pot roast: If you are intimidated by roast beef because it is tricky to get just right then this is the beef recipe for you. Technically it is not a roast but a beef pot roast since it is cooked in a slow cooker.
  • It is almost hands off, practically a ‘dump and go’ recipe. After some initial prep, the meat simply cooks slowly for several hours until it becomes fall apart tender. 
  • Finally a beef roast that comes with gravy built in! The flavor-packed broth in which the beef cooks in becomes the totally addicting gravy you will want to bathe in (or maybe that’s just me)
  • You can also cook potatoes and other veggies at the same time – one less job to do!

Close up on pot roast beef sliced and served with gravy and vegetables

Which beef joint is best for Crockpot Beef Roast?

More good news my friends! You can use any beef joint that’s suitable for roasting or pot roasting, including some budget friendly options such as brisket and topside. I ordered my beef joint from Amazon Fresh and it is such good quality! 

Make sure your joint will fit in your Slow Cooker – as you will see from the recipe video my joint was rather mahoosive! You can cut it in half if necessary. 

I have made this recipe so many times and according to my family the BESTEST ever version was made with topside beef – I will leave the final choice up to you. If you are watching your weight make sure to pick a leaner joint and trim any visible fat before cooking.

Slow Cooker Beef Ingredients

Here’s what you will need

  • Beef joint such as brisket or topside. You can cook a large joint if serving a crowd or a smaller one if preferred. Leftovers are to die for though…
  • Beef stock (broth) – I usually use Knorr Stockpots but you can use a stock cube or your favourite broth, preferably a low sodium one. Check this is gluten free if that is a concern
  • Balsamic vinegar and soy sauce (or Tamari for GF version)
  • Worcestershire sauce 
  • A little tomato purée
  • Onion and garlic
  • Bay leaves 
  • Carrots – these add flavour to the gravy and you can serve them on the side, win-win!
  • Potatoes – these are optional. I actually prefer crispy roast potatoes with my roast beef so I usually cook these separately in the oven or an Air Fryer
  • Cornflour (cornstarch) to thicken the gravy
  • Not an ingredient, obvs, but you will also need a Slow Cooker – this is the one I am currently loving, it comes with a searing function and it’s so budget friendly!

Slow Cooker Beef Roast Ingredients

HOW TO MAKE SLOW COOKER BEEF JOINT

STEP 1. Pat the beef dry with kitchen paper and season well with salt and pepper.

STEP 2. Spray a large skillet or shallow casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour.

STEP 3. Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

STEP 4. Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

STEP 5. Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato purée, minced garlic, salt and bay leaves. Stir to combine.

STEP 6. Add the beef and then the vegetables, pushing them down into the liquid. Top with extra hot beef stock to come up halfway up the side of your joint.

Slow cooker with beef joint and vegetables

STEP 7. Cover the slow cooker and cook for 8 hours on LOW or 6 hours on HIGH. If you can, flip the beef joint over about halfway through the cooking. Not the end of the world if you forget!

STEP 8. Use a slotted spoon to remove the vegetables from the slow cooker. Check the beef – it should be incredibly tender. Remove from the crockpot and set aside, covered with foil while the gravy is simmering. Slice against the grain just before you are ready to serve. 

SLOW COOKER ROAST BEEF GRAVY

This gravy OMG it is soooo delicious! All you have to do…

STEP 1.  Strain all the liquid from the slow cooker into a saucepan discarding any solids.

STEP 2. Stir in the cornflour slurry and bring the gravy to a rolling simmer. Reduce to a low simmer and cook for 10-15 minutes or until reduced . Taste and season if needed.

SERVING THE BEEF ROAST

Slice the beef against the grain and arrange on a platter with the carrots (and potatoes if you have added any). Drizzle with some of the gravy and garnish with fresh chopped parsley. Serve the roast allowing everyone to pour extra gravy on top – SO YUMMY!

If you are not cooking the potatoes in with the roast then these scalloped potatoes would be lovely served on the side – though, alas, not diet friendly!

Is this recipe Slimming Friendly?

This beef roast is suitable for those following popular weight loss plans like Weight Watchers and Slimming World. Simply remove any fat from the meat before (or after) cooking. If you are storing leftovers you can skim any fat easily as it will solidify.

This recipe is almost SW Free – by my estimation there’s only 1 Syn in the tablespoon of cornflour so negligible in each serving. It’s always a good idea to double check the Syn values of recipe ingredients on the Slimming World app or online if in doubt.

Make sure to fill your plate with some extra speed vegetables like steamed broccoli, green beans or steamed spinach.

There’s 9 Weight Watchers SmartPoints *according to an online calculator and under 400 calories preserving.

TIPS FOR MAKING THE BEST SLOW COOKER BEEF RECIPE

  • Remove the meat from the fridge and pat the topside of beef dry as much as possible. Season really well with salt and freshly ground pepper.
  • Brown the beef before cooking. This triggers the Maillard reaction which adds tons of flavour to your pot roast. If you are really short of time you can ‘dump and go’ skipping this step but for the best flavour sear the meat first.
  • Deglaze the pan – pour wine or stock into the hot pan after you have set the beef aside. Use the back of the spoon to scrape any browned bits into the stock. 
  • If your beef is a little tough, even after cooking for 8 hours, slice then add back in the pot for another hour.
  • If you haven’t time to prep the meat in the morning, do the prep work the night before. Add all the ingredients in your slow cooker and allow to cool then store in the fridge overnight (in the slow cooker if fridge space allows, otherwise in a suitable container). The next day turn your cooker on and forget about it for at least 8-9 hours. The roast might take longer to cook if cooked straight from the fridge.
  • Leftovers will keep for up to 4 days in the fridge and are excellent in sandwiches or pasta bakes (<––– new recipe will land shortly!). If you have any leftover gravy you can freeze it – pour cooled gravy into an ice cube tray and freeze until solid. Pop the cubes out into a freezer bag and use within 3 months.

HAVE YOU MADE MY SLOW COOKER BEEF RECIPE?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day 🙂

MORE SLOW COOKER RECIPES TO TRY

  • Classic Beef Bourguignon
  • Hungarian Goulash
  • Slow cooker Feijoada
  • Slow Cooker Beef Stew
Close up on pot roast beef sliced and served with gravy and vegetables

Slow Cooker Roast Beef

Lucy Parissi | Supergolden Bakes
This Slow Cooker Beef will be become your favourite Sunday Roast - incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and suitable for weight loss plans like Slimming World and Weight Watchers.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American, British
Keyword: Beef Pot Roast, Slimming World Beef Roast, Slow Cooked Beef, Slow Cooker Beef, Slow Cooker Beef Roast
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 - 8
Calories: 378kcal

Ingredients

  • Olive oil cooking spray or 2 tbsp olive oil
  • 1.4 kg | 3 pounds beef joint such as brisket or topside
  • Salt and pepper to season
  • 60 ml | 1/4 cup white wine (or stock) to deglaze pan
  • 2 onions , roughly chopped
  • 4 carrots , halved (add more if you like)
  • 6 potatoes , peeled and halved (optional)
  • 3 tbsp balsamic vinegar
  • 3 tbsp soy sauce (or Tamari for GF version)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato purée
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • 500 ml | 2 cups hot beef stock (broth) - more if needed
  • 2 Bay leaves
  • 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
  • Salt and pepper to season
  • 2 tbsp flat leaf parsley , chopped to garnish

Instructions

  • Pat the beef dry with kitchen paper and season well with salt and pepper.
  • Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!
  • Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.
  • Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.
  • Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.
  • Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.
  • Cover the slow cooker and cook for 8 hours on LOW or 6 hours on HIGH. If you can, flip the beef joint over about halfway through the cooking. Not the end of the world if you forget!
  • Check the beef - it should be incredibly tender. Remove from the crockpot and set aside, covered with foil.
  • Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.
  • Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.
  • Slice the beef against the grain and arrange on a platter with the carrots (and potatoes if you have added any). Drizzle with some of the gravy and garnish with fresh chopped parsley.
  • Serve the roast allowing everyone to pour extra gravy on top - SO YUMMY!

Video

Notes

Is this recipe Slimming Friendly?
This beef roast is suitable for those following popular weight loss plans like Weight Watchers and Slimming World. Simply remove any fat from the meat before (or after) cooking. If you are storing leftovers you can skim any fat easily as it will solidify.
This recipe is almost Syn Free - by my estimation there's only 1 Syn in the tablespoon of cornflour so negligible in each serving. It's always a good idea to double check the Syn values of recipe ingredients on the Slimming World app or online if in doubt.
Make sure to fill your plate with some extra speed vegetables like steamed broccoli, green beans or steamed spinach.
There's 9 Weight Watchers SmartPoints and under 400 calories preserving.
TIPS FOR MAKING THE BEST SLOW COOKER BEEF RECIPE
  • Remove the meat from the fridge and pat the topside of beef dry as much as possible. Season really well with salt and freshly ground pepper.
  • Brown the beef before cooking. This triggers the Maillard reaction which adds tons of flavour to your pot roast. If you are really short of time you can 'dump and go' skipping this step but for the best flavour sear the meat first.
  • Deglaze the pan - pour wine or stock into the hot pan after you have set the beef aside. Use the back of the spoon to scrape any browned bits into the stock. 
  • If your beef is a little tough, even after cooking for 8 hours, slice then add back in the pot for another hour.
  • If you haven't time to prep the meat in the morning, do the prep work the night before. Add all the ingredients in your slow cooker and allow to cool then store in the fridge overnight (in the slow cooker if fridge space allows, otherwise in a suitable container). The next day turn your cooker on and forget about it for at least 8-9 hours. The roast might take longer to cook if cooked straight from the fridge.
––––––
Please note I am not affiliated in any way with Slimming World or Weight Watchers.  Syn values and SmartPoints are based on online calculators. 
––––––
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 378kcal | Carbohydrates: 40g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1033mg | Potassium: 1854mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6933IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 11mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Filed Under: Beef, Slimming World Recipes, Slow Cooker Recipes

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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