Slow Cooker  Roast Beef

Servings :

Total Time:

6 – 8

8 hours  20 minutes


Olive oil Beef joint Salt and pepper red or white wine onions carrots potatoes balsamic vinegar soy sauce Worcestershire sauce concentrated tomato paste garlic hot beef stock Bay leaves cornflour (cornstarch) parsley

Step 1

Pat the beef dry with kitchen paper and season well with salt and pepper. Allow your beef joint to come to room temperature before cooking.

Step 2

Spray a large skillet or shallow casserole dish with olive oil spray and sear the beef on all sides. This can take up to 10-15 minutes but adds so much flavour. You want to trigger the Maillard reaction – in layman’s terms you want to brown the beef until nicely coloured.

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. This is where a lot of the flavour comes from so don’t skip it!

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.

Step 7

Cover the slow cooker and cook for 5- 8 hours on LOW or 3-6 hours on HIGH depending on the beef cut and your preferences.

Step 8

Use a slotted spoon to remove the vegetables from the slow cooker. Check the beef using a meat thermometer (see guidelines below) or by piercing with a knife – it should be tender. Medium rare – 55°C (131°F) Medium – 60°C ( 140°F) Medium well – 65°C (149°F) Well done – 70°C+ (158°F)

Step 9

THE MOST DELICIOUS BEEF GRAVY All you have to do is strain all the liquid from the slow cooker into a saucepan discarding any solids (but hold on to carrots and potatoes if used).

Step 10

Stir in the cornflour slurry and bring the gravy to a rolling simmer. Reduce heat and simmer gently for 10-15 minutes or until slightly reduced. Taste and season if needed.

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