Slow Cooker Beef Joint {Best EVER Roast!}

A plate full of tender roast beef, made in the slow cooker. Slow Cooker Beef Joint Recipe.

4.71 from 224 votes

Slow Cooker Beef Joint {Best EVER Roast!}

This Slow Cooker Beef Joint recipe is the easiest and most delicious 'roast' dinner. Pop your meat and vegetables in to stew in the morning and then blend the gravy before serving. So tasty.

Prep Time10

Cook Time5 15

Total Time5 25

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1.5 kg Beef topside joint
2 tbsp Plain flour
1 tbsp Dried or fresh thyme
1 tbsp Garlic powder
Salt and freshly ground black pepper
1 tbsp Olive oil
3 Cloves garlic Peeled and chopped/crushed
2 Large onions Peeled and cut into chunks
3 Large carrots Peeled and chopped into chunks
400 ml Beef stock See notes
3 tbsp Cornflour

Instructions

Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside well with some kitchen paper, and then roll all over in the flour mixture.
Heat your oil in a large frying pan, or if your slow cooker allows it, by putting the cooking dish onto the hob. Brown off the flour coated meat on all sides.
Remove the meat from the pan and add the garlic, onions and carrots and brown for 5 minutes until starting to soften. If you're using your slow cooker pan, add the meat back in. If you're using a frying pan, transfer everything to your slow cooker pan.
Pour in the beef stock.
Cook on HIGH for 5 hours or LOW for 7 hours.
When cooked, remove the meat to a pan, along with the whole cooked carrots and onions (as many as you can fish out!)

To make the gravy:

Remove a small amount of the liquid from the pan and stir in the cornflour until it dissolves. Add a small amount at first and stir in, keep adding until you get a thick paste.
Add this 'slurry' back into the pan and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.

Notes

Stock: Make this up with a cube or stock pot.

Dry the beef: Make sure you dry your topside of beef as much as possible with kitchen roll before rolling it in the flour mixture. A drier piece of meat will brown better and quicker.

Sealing the meat: With many of my recipes I tend to skip the browning meat part if I’m using the slow cooker, but for this I do try to do the extra step.

How to make slow cooker roast beef gravy: Remove the beef when it’s almost ready and as many whole carrots as you can from the slow cooker. Mix the cornflour with a little of the cooking liquid until it makes a paste (or a ‘slurry'). Then put it back into the gravy, stir through and cook for a little longer.

To make this gluten free: Simply substitute the plain flour for gluten free flour, like cornflour (make sure you check the labels first).

For any surplus gravy: Store in the freezer in freezer bags. Lay flat so you save space.

Nutrition