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.
Slow Cooker Roast Beef
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.
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- 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.
- 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 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.
The Family Menu Plan For This Week
Baking: Banana Cake
Monday: Slow Cooker Chicken Noodle Soup
Tuesday: Left Overs
Wednesday: Beef Curry
Thursday: Zucchini Slice
Friday: Homemade Pizza
Saturday: Souvlaki
Sunday: Marinated Steak and Garlic Mashed Potatoes