Main Dishes

Slow Cooker Roast Beef

Name: Slow Cooker Roast Beef
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Ingredients: Olive oil cooking spray (or 2 tbsp olive oil); 1 ⅖ kg (3 pounds) beef joint (such as brisket or topside); Salt and pepper to season; 60 ml (¼ cup) red or 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 concentrated tomato paste; 3 garlic cloves (, minced); 1/2 tsp salt; 480 ml (2 cups) hot beef stock (low sodium beefbroth); 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)

6 servings

servings

20 minutes

active time

8 hours 20 minutes

total time

Start Cooking

Ingredients

Olive oil cooking spray (or 2 tbsp olive oil)

1 ⅖ kg (3 pounds) beef joint (such as brisket or topside)

Salt and pepper to season

60 ml (¼ cup) red or 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 concentrated tomato paste

3 garlic cloves (, minced)

1/2 tsp salt

480 ml (2 cups) hot beef stock (low sodium beefbroth)

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)

Directions

Take the beef joint out of the fridge for 30 minutes to come to room temperature. 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 to your slow cooker. 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 your beef joint for 5-8 hours on LOW or 3-6 hours on HIGH. A large topside joint requires around 5-6 hours on LOW setting or 3 on HIGH whereas a brisket can happily cook for up to 8 on LOW and 6 on HIGH. If you can, flip the beef joint over about halfway through the cooking.

Check the beef using a digital thermometer (this is best for a Topside joint which requires less coooking time – Medium rare - 55°C (131°F) | Medium - 60°C ( 140°F) | Medium well - 65°C (149°F) | Well done - 70°C+ (158°F).

Remove the joint from the crockpot and rest for half an hour, loosely 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 vegetables. 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!

Nutrition

Serving Size

Calories

378 kcal

Total Fat

6 g

Saturated Fat

2 g

Unsaturated Fat

Trans Fat

Cholesterol

55 mg

Sodium

1033 mg

Total Carbohydrate

40 g

Dietary Fiber

7 g

Total Sugars

6 g

Protein