Slow Cooker Roast Beef
Cooking roast beef in a slow cooker is an easy way to make a traditional roast dinner with very little preparation. Once it’s cooking, you can leave the slow cooker to do the work, then serve it with your favourite roast dinner sides and plenty of gravy.
Servings: 8
Calories:
Equipment
Ingredients
- 2 kg beef joint topside is recommended
- 1 large onion sliced
- 3 garlic cloves minced
- 3 large carrots cut into chunks
- 2 beef stock cubes dissolved in 500ml hot water
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder or 1 tbsp jar mustard
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp cornflour (or instant gravy granules) for gravy
- Salt and pepper to taste
Instructions
- Optional: Sear the beef in a hot pan with olive oil.
- Place onions, garlic, and carrots in the bottom of the slow cooker. Add thyme and bay leaf.
- Place the beef joint on top of the vegetables.
- Mix the stock, Worcestershire sauce, and mustard, then pour over the beef.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Remove the beef and rest for 10-15 minutes before slicing.
- Strain the cooking liquid, thicken with cornflour, and serve as gravy.
- Serve with vegetables and classic roast sides.
Notes
Tips for the Best Slow Cooker Roast Beef
- For Extra Flavour: Add a splash of red wine to the stock mixture for a richer gravy.
- Leftovers: Use any leftover beef for sandwiches, beef pie or chunky beef and vegetable soup.
- Vegetables: Feel free to add more root vegetables, such as parsnips, to cook alongside the beef.
