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Slow-cooker roast beef
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Serves 6
Easy
Prep: 20 mins
Cook: 2 hrs
A star rating of 5 out of 5.21 ratingsRate
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Make this joint of beef in the slow cooker for a rich, tender centrepiece – miso provides an umami kick, adding depth of flavour to the beef and gravy
Freezable
Dairy free
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Try this slow-cooker roast beef recipe, then check out our slow-cooker chicken curry, slow-cooker beef curry, slow-cooker leg of lamb, slow-cooker beef bourguignon, slow cooker meatballs and more slow-cooker recipes.
How to make the perfect slow-cooker roast beef: cook's tips
- If your sauce is too thin, whisk in a pinch more cornflour – mixing it into a tablespoon of the cooking liquor first prevents lumps from forming
- Test the temperature of your beef regularly after an hour to account for the difference in slow-cooker settings
How to store slow-cooker roast beef: Keeps in an airtight container in the fridge for up to three days.
How to serve slow-cooker roast beef: Serve as part of a traditional beef roast, with horseradish sauce, yorkshire puddings and roast potatoes.
Slow-cooker roast beef recipe
Ingredients
Nutrition
-
1 tbsp vegetable oil
-
1½kg topside beef roasting joint
-
1 whole garlic bulb
halved
-
3 onions
trimmed and halved
-
500ml beef stock
-
1 tbsp brown miso paste
-
1 tbsp tomato purée
-
1 tsp black peppercorns
-
3 bay leaves
-
2 rosemary sprigs
-
2 tbsp cornflour
Nutrition: per serving
- kcal450
- fat21.9g
- saturates8.4g
- carbs8.7g
- sugars2.6g
- fibre1.8g
- protein53.6g
- salt0.6g
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Method
-
step 1
Heat a large frying pan over a medium-high heat. Rub the oil all over the beef joint and season well with sea salt. Put the beef, garlic and onion halves in the pan, and brown everything on all sides until evenly coloured. Transfer everything to the slow cooker.
-
step 2
Tip the stock into the pan and bring to the boil, scraping up any browned bits. Whisk in the miso paste and tomato purée, and pour the mixture into the slow cooker.
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step 3
Tip the peppercorns, bay and rosemary into the slow cooker, cover and cook on high for 1 hr 30 mins-1 hr 40 mins, or 2 hrs 20 mins on low until the beef reaches 60C when tested with a probe thermometer. Once cooked, carefully transfer to a plate, cover and leave to rest for 30-40 mins.
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step 4
While the beef rests, strain the cooking liquor into a jug, squeezing all the liquid from the onions. Skim off any fat that rises to the surface. Mix 4 tbsp of the liquor with the cornflour, then tip this into the slow cooker with 500ml of the remaining liquor. Cook for 10-15 mins, stirring often until you have a smooth, glossy gravy. Alternatively, cook in a pan over a medium heat for 3-5 mins. Strain into a jug remove any lumps, then season with sea salt to taste. Serve alongside the beef for pouring over.
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