Slow Cooker Roast Beef

59 Shares

After having no red meat roasts all year, I have now cooked two in two weeks! This is definitely a personal record in the kitchen for me. I again used the slow cooker to cook the roast and was really happy with the results. We could have used a smaller piece of beef, but the left over meat was great to make sandwiches for school lunches for a couple of days.

Ingredients:

Olive oil
Beef Top Side (ours was about 2kgs)
1 Onion, finely chopped
2/3 cup of red wine
2/3 cup tomato sauce
1/4 cup water
4 -5 carrots, peeled, top and tailed and cut to the same size.
10 potatoes
3 tablespoons cornflour
Broccoli
Small Pumpkin

Method:
Using the slow cooker, this recipe took about 8 hours to cook.

1. Make sure that the piece of meat will fit into your slow cooker. As with the lamb the piece of beef was a little too big, so I sliced off some meat and just placed down the side of the slow cooker late on.
2. Heat a couple of tablespoons of oil in a heavy based fry pan.
3. Brown / sear the beef in the oil for about 10-15 minutes.
4. Add the onions and let them sauté around the meat for a couple of minutes.
5. Transfer the beef and onions to the slow cooker and add carrots.
6. Pour in the wine, tomato sauce and water. Coat the beef with plenty of liquid, then place the lid on and cook on high for 4 hours.
7. Turn the beef over and mix the gravy, pouring the liquid over the top of the meat. Cook for another 4 hours, but switch the slow cooker to low.

An hour before the meat will be ready, I steamed the cut up potatoes for 15 minutes and the cut up pumpkin for 10 minutes. I then placed them on trays lined with baking paper, brushed with oil and seasoned with salt. They cook for about 45 minutes or until crisping nicely. Turn once during cooking.
Once the meat has been in the slow cooker for 8 hours, remove it from the slow cooker and let it rest. Place the broccoli on to steam cook at this time.
Blend the corn flour with 1/4 cup cold water and then add to the liquid in the slow cooker to thicken the gravy.
Slice the beef and serve on plates with carrots and other vegetables.
The kids preferred the gravy on the side of the plate, but it was great poured directly over the beef

Slow Cooker Roast Beef

Author:: PlanningQueen

Recipe type: beef

Ingredients:

Olive oil
Beef Top Side (ours was about 2kgs)
1 onion, finely chopped
⅔ cup of red wine
⅔ cup tomato sauce
¼ cup water
4 -5 carrots, peeled, top and tailed and cut to the same size.
10 potatoes
3 tablespoons cornflour
Broccoli
Small Pumpkin

Method:

Using the slow cooker, this recipe took about 8 hours to cook.
Make sure that the piece of meat will fit into your slow cooker. As with the lamb the piece of beef was a little too big, so I sliced off some meat and just placed it down the side of the slow cooker later on.
Heat a couple of tablespoons of oil in a heavy based fry pan.
Brown / sear the beef in the oil for about 10-15 minutes.
Add the onions and let them sauté around the meat for a couple of minutes.
Transfer the beef and onions to the slow cooker and add carrots.
Pour in the wine, tomato sauce and water. Coat the beef with plenty of liquid, then place the lid on and cook on high for 4 hours.
Turn the beef over and mix the gravy, pouring the liquid over the top of the meat. Cook for another 4 hours, but switch the slow cooker to low.
An hour before the meat will be ready, I steamed the cut up potatoes for 15 minutes and the cut up pumpkin for 10 minutes. I then placed them on trays lined with baking paper, brushed with oil and seasoned with salt. They cook for about 45 minutes or until crisping nicely. Turn once during cooking.
Once the meat has been in the slow cooker for 8 hours, remove it from the slow cooker and let it rest. Place the broccoli on to steam cook at this time.
Blend the corn flour with ¼ cup cold water and then add to the liquid in the slow cooker to thicken the gravy.
Slice the beef and serve on plates with carrots and other vegetables.
The kids preferred the gravy on the side of the plate, but it was great poured directly over the beef.