4.8 from 168 votes
Slow Cooker Roast Beef (with Gravy)
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.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 10 servings
Calories: 395 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
British
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.
Cup of Yum
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
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
% 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.