Slow Cooker Roast Beef (with Gravy)
User Reviews
4.8
168 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 5 mins
-
Servings
10 servings
-
Calories
395 kcal
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Course
Main Course, Lunch, Dinner
-
Cuisine
British
Slow Cooker Roast Beef (with Gravy)
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This Slow Cooker Roast Beef is going to become your go-to for an easy Sunday Roast. Tender, melt in your mouth slices of beef with a crispy crust in a rich and flavour packed gravy.
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Ingredients
- 1.5 kg Beef joint
- 1 Pinch sea salt and ground black pepper
- 4 tablespoon plain flour
- 1 teaspoon olive oil
- 2 shallots diced
- 2 garlic clove crushed
- 500 ml beef stock
- 10 g fresh thyme
Instructions
- Coat 1.5 kg Beef joint in 4 tablespoon Plain flour so that it is all covered.
- Heat 1 teaspoon Olive oil in a pan over medium heat and brown the joint on all sides.
- Put in the beef in the slow cooker with 2 Shallots, 2 Garlic clove, 10 g Fresh thyme, 500 ml Beef stock and 1 Pinch Sea salt and ground black pepper.
- Cook on low for 7 hours or high or 4 hours.
- To make the gravy, sieve the juices into a saucepan and then put on a gentle heat. Add a little cornflour (make a slurry first by removing a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy) at a time, whisking, until it thickens.If you want to add even more flavour to the gravy, then once you have taken the seared beef out of the pan, you can de-glaze it with either some stock or a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it into the slow cooker.
Notes
- Pat the beef dry before you season it and add the flour. The dryer it is, the more is will brown.
- If you want to add even more flavour to the gravy, then once you have taken the seared beef out of the pan, you can de-glaze it with either some stock of a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it in to the slow cooker.
- You can add even more flavour to the gravy by cooking some chopped carrots and celery at the bottom of the slow cooker.
- Always slice the beef against the grain.
- You can swap the fresh thyme for rosemary instead.
- If your beef is still a bit tough after it is sliced, then you can put the slices back in the slow cooker in the gravy and cook for a further hour.
- How long you cook the beef for depends on how you like it done. The best way to check it is cooked to your liking is to use a meat thermometer. As a general rule, it should be 50°C for rare, 60°C for medium and 70°C for well done. It will carry on cooking as it rests though.
- If you have any gravy leftover, you can wait for it to cool and then pour it into freezer bags and freeze flat.
Nutrition Information
Show Details
Serving
1portion
Calories
395kcal
(20%)
Carbohydrates
4g
(1%)
Protein
29g
(58%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
105mg
(35%)
Sodium
177mg
(7%)
Potassium
571mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
48IU
(1%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 395kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 105mg | 35% |
| Sodium | 177mg | 7% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
168 reviews
Excellent
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