A classic Sunday dinner in lots of households. Roast beef, roast potatoes and Yorkshire puddings are one of our favourite combinations, and once you’ve cracked how to make the perfect beef joint, you will never look back.
From lavish to thrifty, a hunk of roast beef spans all the budgets, and is simpler to cook than you think especially in the Slow Cooker as it does most of the work for you and no need to baste continuesly as you would in the oven. I've given the timings for a medium cook here but if you want it Well done -add an extra hour or Rare- subtract 1 hour. I've only added onions to the SC but of course you can add any other vegetables you like including potatoes. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:-
Take the Beef joint out of the fridge 1hr before cooking.
Remove any plastic wrap and pat dry.
Peel and slice the onions
Add the flour,herbs,S&P to a bowl and stir through.
Make the marinade by combining the stock cube with water,honey and Worcestershire sauce in a bowl
Place the Beef joint into the flour and turn over until its fully coated in the flour including the ends.
If there's a net on your joint leave it on till its cooked. This helps keep it together
Add the oil to a pan on a medium heat. Place the beef in the pan and fry for 2-3mns on each side to sear it.
This gives the joint good caramelisation without over-cooking it.
Make sure to sear the top and bottom too.
Meanwhile, add the sliced onions to the Slow cooker and switch it onto the Low setting
Add the Beef and pour over the marinade.
No other liquid is needed.
Place the lid on and cook on Low for 5-6hrs or High for 3-4.
Once cooked, take the joint out of the SC, cover with foil and leave to rest for 30mns.
This allows the fibres in the meat to relax, so it’s lovely and tender, rather than tough and grainy.
As you can see the steam has generated lots of liquid that we can use to make a gravy
Carefully pour the contents of the SC into a jug.
Using the pan from earlier,add the seasoned flour and begin to cook it on a low heat.
Stir to pick up all the residue from the beef.
Add a little of the liquid from the SC and stir till combined. Continue adding and stirring till the flour has gone from lumpy to smooth.
Turn the heat up till its simmering and add the cooked onions and any remaining liquid. Simmer for 5-10mns until the liquid has turned into a thick glossy gravy. Taste and adjust the seasoning if needed (I add a little mustard) You can liquidise or sieve it if you want a smooth gravy or leave it a little chunky if preferred.
Once rested, slice the beef- I find a serrated knife is best but use what you prefer.
This serves 6-8 ppl app. or 4 with lots of leftovers for sandwiches or pies
Leave it on a server for the family to help themselves
Or plate it up with sides of your choice.
I've gone for mash potatoes roast potatoes, mixed vegetables,Yorkshire pudding and lashings of gravy on my Roast Beef
There is a recipe for Roasting in the oven if you prefer on the website.
Easy swaps:-
Silverside for Brisket or Topside.
Honey for brown sugar.
Worcestershire sauce for mustard.
Ingredients
Directions
Prep:-
Take the Beef joint out of the fridge 1hr before cooking.
Remove any plastic wrap and pat dry.
Peel and slice the onions
Add the flour,herbs,S&P to a bowl and stir through.
Make the marinade by combining the stock cube with water,honey and Worcestershire sauce in a bowl
Place the Beef joint into the flour and turn over until its fully coated in the flour including the ends.
If there's a net on your joint leave it on till its cooked. This helps keep it together
Add the oil to a pan on a medium heat. Place the beef in the pan and fry for 2-3mns on each side to sear it.
This gives the joint good caramelisation without over-cooking it.
Make sure to sear the top and bottom too.
Meanwhile, add the sliced onions to the Slow cooker and switch it onto the Low setting
Add the Beef and pour over the marinade.
No other liquid is needed.
Place the lid on and cook on Low for 5-6hrs or High for 3-4.
Once cooked, take the joint out of the SC, cover with foil and leave to rest for 30mns.
This allows the fibres in the meat to relax, so it’s lovely and tender, rather than tough and grainy.
As you can see the steam has generated lots of liquid that we can use to make a gravy
Carefully pour the contents of the SC into a jug.
Using the pan from earlier,add the seasoned flour and begin to cook it on a low heat.
Stir to pick up all the residue from the beef.
Add a little of the liquid from the SC and stir till combined. Continue adding and stirring till the flour has gone from lumpy to smooth.
Turn the heat up till its simmering and add the cooked onions and any remaining liquid. Simmer for 5-10mns until the liquid has turned into a thick glossy gravy. Taste and adjust the seasoning if needed (I add a little mustard) You can liquidise or sieve it if you want a smooth gravy or leave it a little chunky if preferred.
Once rested, slice the beef- I find a serrated knife is best but use what you prefer.
This serves 6-8 ppl app. or 4 with lots of leftovers for sandwiches or pies
Leave it on a server for the family to help themselves
Or plate it up with sides of your choice.
I've gone for mash potatoes roast potatoes, mixed vegetables,Yorkshire pudding and lashings of gravy on my Roast Beef
There is a recipe for Roasting in the oven if you prefer on the website.
Easy swaps:-
Silverside for Brisket or Topside.
Honey for brown sugar.
Worcestershire sauce for mustard.