Slow Cooker Roast Beef
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
6 - 8
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Calories
378 kcal
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Course
Main Course
Slow Cooker Roast Beef
Description
The Slow Cooker Roast Beef recipe begins by seasoning and searing a beef joint, such as brisket or topside, to create a browned exterior that locks in richness. The pan is then deglazed with wine or stock to capture all browned bits for flavor. Vegetables including onions, carrots, and optional potatoes are combined with the beef stock and a blend of balsamic vinegar, soy sauce, Worcestershire sauce, tomato paste, and garlic which create a hearty cooking liquid. The beef joint is submerged halfway in this mixture and cooked slowly for 8 to 9 hours until tender.
The resulting roast beef is tender and infused with the umami of the sauce and herbs. The included vegetables become soft and flavorful, absorbing the cooking juices. This slow-cooked roast can be sliced for a main course, served with the vegetables and sauce on the side. The savory juices can be thickened with corn starch for a complementary gravy.
Leftovers can be skimmed of solidified fat after refrigeration for a lean meal later. To prep faster, all ingredients can be combined the night before and refrigerated before cooking. This allows convenient start time in the morning with minimal fuss. Adding extra vegetables like steamed greens alongside the roast boosts nutrition and volume for a balanced plate.
Ingredients
- olive oil spray or 2 tbsp olive oil
- 1.4 kg Beef joint such as brisket or topside
- salt to season
- black pepper to season
- 60 ml red wine or stock) to deglaze pan, or white wine
- 2 onion roughly chopped
- 4 carrot halved (add more if you like
- 6 potato peeled and halved (optional
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce (or Tamari for GF version)
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste concentrated
- 3 garlic minced, cloves
- 1/2 tsp salt
- 480 ml beef stock low sodium beefbroth, 2 cups; hot
- 2 bay leaf
- 1 tbsp corn starch diluted in 1 tbsp cold water, aka cornflour
- salt to season
- black pepper to season
- 2 tbsp flat leaf parsley , chopped to garnish
Instructions
- 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!
Notes
- Pat the beef dry and season well before browning to maximize flavor.
- Browning the beef triggers flavorful Maillard reaction that enhances the roast.
- Deglaze the pan with wine or stock, scraping up browned bits for a richer sauce.
- Slow cook on low for 8 to 9 hours for tender meat; if tougher, cook longer or slice and cook further.
- Prepare ingredients the night before by combining them in the slow cooker and refrigerating to save time.
- Skim off fat from leftovers after refrigeration to keep meals lean.
- Serve with extra steamed vegetables like broccoli or spinach to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1033mg | 43% |
| Potassium | 1854mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 6933IU | 139% |
| Vitamin C | 33mg | 37% |
| Calcium | 132mg | 13% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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