This roast beef almost cooks itself with the “beefy” potatoes in the gravy, it’s quite delicious, and lazy. Pretty much a staple of Sunday lunch in our household, and beef sandwiches the day after.
What should I serve with it?
Fresh greens such as peas or cabbage. And of course a Yorkshire puddings, it wouldn’t be a roast without Yorkshire puddings.
- Cool the beef as quickly and safely as possible.
- Slice the beef into smaller pieces.
- Remove from the sauce or gravy
- Take out of the slow cooker.
Slice the beef into smaller chunks before freezing, this will mean it will take less time to freeze and defrost. It also has the pleasant side effect of you only have to defrost what you need.
Defrost the beef overnight in the refrigerator before you use it.
The beef can be reheated in the oven on a low temperature and wrap it in a little aluminium foil to avoid drying out.
Slow cooker Roast beef
- Slow cooker / crock pot
- large frying pan
- Olive Oil Just a splash or two
- 1.4 kg Topside of beef joint. I cut my join in half to cook another day, so adjusted time appropriately
- 60 ml of beef stock
- 2 medium onions roughly chopped
- 4 carrots peeled and chopped
- potatoes enough for the number of people serving to
- 2 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 500 ml beef stock Either 2 cubes or 1 stock pot
- 2 cloves of garlic crushed
- 3 tbsp balsamic vinegar
- 2 tbsp tomato puree
- 2 bay leaves
- 1 tbsp cornflour mixed with a splash of water to make a paste
- Take the beef joint out of the fridge 30 to 40 min prior to starting to allow it to come to room temperature.1.4 kg Topside of beef joint.
- Warm up a large frying pan and sear the beef on all sides until nicely coloured. This is an important step, Do not skip this step.1.4 kg Topside of beef joint., Olive Oil
- While the beef is searing, prepare your vegetables and other ingredients.
- Remove the beef from the frying pan and deglaze the pan with a little beef stock, then fry the carrots and onions till the onions start to get a of a golden colour to them, add the crushed garlic.60 ml of beef stock, 2 medium onions, 4 carrots, 2 cloves of garlic
- To the beef add the remaining beef stock, soy sauce, balsamic vinegar tomato pure, Worcestershire sauce, tomato purée and bay leaves and stir to mix together.3 tbsp balsamic vinegar, 2 tbsp dark soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp tomato puree, 500 ml beef stock, 2 bay leaves
- Adding the beef to your slow-cooker then add the vegetables. The stock should come halfway up the beef joint. If not make a little extra beef stock.potatoes
- Cover the slow-cooker and leave for 5 hours on low or 3 hours on high. (I cooked for 3 hours as I used half the meat as you can see in the photos it was a tiny joint of beef)
- Once the beef is cooked remove from the slow cooker and cover with foil and rest for 15 minutes .
- While the beef is resting, remove the vegetables from the slow cooker, and drain the fluids into a pan, straining through a sieve. Saving the gravy in a pan.
- Discard the contents of the sieve and bring the gravy to a boil, adding the cornflour to thicken the gravy and season to taste.1 tbsp cornflour
Don’t forget the Yorkshire pudding