Slow Cooker Roast Beef
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.
