Slow Cooker Roast Beef (with Gravy)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
10 servings
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Calories
395 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
British
Slow Cooker Roast Beef (with Gravy)
Description
The recipe starts by patting a 1.5 kg beef joint dry and coating it evenly with plain flour to assist in browning. After searing the beef in olive oil to develop a crust, it is placed in a slow cooker along with diced shallots, crushed garlic cloves, fresh thyme, beef stock, and seasoning. Cooking on low for approximately 7 hours or on high for around 4 hours produces tender meat infused with aromatic flavors.
After cooking, the juices are strained and gently heated to make a gravy thickened gradually with a cornflour slurry. Additional flavor can be developed by deglazing the pan used for browning with stock or red wine before adding to the slow cooker juices.
The meat is best sliced against the grain for tenderness and can be returned to the gravy for extra softness if needed. Leftover gravy freezes well if cooled and stored flat in freezer bags, suitable for future meals.
Cooking times may be adjusted based on preferred doneness, measured with a meat thermometer for accuracy.
Ingredients
- 1.5 kg Beef joint
- 1 Pinch sea salt
- 1 Pinch black pepper
- 4 tablespoon plain flour
- 1 teaspoon olive oil
- 2 shallot diced
- 2 garlic crushed, clove
- 500 ml beef stock
- 10 g thyme fresh
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 beef dry before seasoning and flouring to improve browning and crust development.
- Deglaze the searing pan with stock or wine to enhance gravy flavor, scraping up browned bits before adding to slow cooker juices.
- Add chopped carrots and celery to the slow cooker base for additional flavor in the gravy if desired.
- Slice the cooked beef against the grain to keep it tender.
- If slices are still tough, return them to the gravy in the slow cooker and cook for an additional hour.
- Use a meat thermometer to check doneness: 50°C for rare, 60°C medium, and 70°C well done; remember residual heat will increase temperature while resting.
- Leftover gravy can be cooled and frozen flat in freezer bags for storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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