Slow Cooker Beef Joint with Rich Pot Roast Gravy
This Slow Cooker Beef Joint recipe is the easiest and most delicious pot roast. Pop your meat and vegetables in to stew in the morning and then blend the gravy before serving. So tasty.
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 g Beef consommé soup See Note 1.
- 1 beef stock pot
- 3 tbsp Cornflour
Instructions
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Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside with some kitchen paper and then roll all over in the flour mixture.
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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.
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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.
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Pour in the tin of beef consommé and add a beef stock pot.
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Cook on HIGH for 5 hours or LOW for 7 hours.
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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:
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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.
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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.
Recipe Notes
Note 1 - Consommé
If you don't have any, beef stock or red wine work deliciously well too. BUT if you can get the Consommé, it's a great shortcut to a super beefy sauce.