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Slow Cooker Roast Beef with Vegetables and Rich Gravy Recipe

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4.1 from 88 reviews

This Slow Cooker Roast Beef recipe is a tender, flavorful pot roast perfect for a comforting main course. Slow cooked to perfection with a rich blend of beef stock, balsamic vinegar, soy sauce, and aromatic vegetables, it delivers melt-in-your-mouth beef with a delicious homemade gravy. Ideal for a family meal, this dish is easy to prepare and yields succulent beef alongside hearty vegetables cooked gently over several hours in a slow cooker.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American, British
  • Diet: Low Salt

Ingredients

Main Ingredients

  • 2 tbsp olive oil or olive oil cooking spray
  • 1.4 kg (3 pounds) beef joint such as brisket or topside
  • Salt and freshly ground black pepper, to season
  • 60 ml (¼ cup) red or white wine or beef stock (to deglaze pan)
  • 2 onions, roughly chopped
  • 4 carrots, halved
  • 6 potatoes, peeled and halved (optional)
  • 3 tbsp balsamic vinegar
  • 3 tbsp soy sauce (or Tamari for gluten-free version)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp concentrated tomato paste
  • 3 garlic cloves, minced
  • ½ tsp salt
  • 480 ml (2 cups) hot low sodium beef stock
  • 2 bay leaves
  • 1 tbsp cornflour (cornstarch) mixed with 1 tbsp cold water (slurry)
  • 2 tbsp flat leaf parsley, chopped (for garnish)

Instructions

  1. Prepare the Beef: Remove the beef joint from the fridge and allow it to come to room temperature for 30 minutes. Pat it dry thoroughly with kitchen paper, then season generously with salt and freshly ground black pepper all over.
  2. Sear the Beef: Spray a large pan or casserole dish with olive oil spray or add olive oil. Heat over medium-high heat and sear the beef on all sides until nicely browned, about 10-15 minutes. This step develops rich flavor, so do not skip.
  3. Deglaze the Pan: Remove the beef and set aside. Pour the red or white wine (or beef stock) into the hot pan, scraping the bottom with a wooden spoon to release all browned bits into the liquid.
  4. Sauté Onions and Carrots: Add the roughly chopped onions and halved carrots to the deglazed pan. Cook, stirring occasionally, until they soften slightly and most of the liquid evaporates.
  5. Prepare Slow Cooker Base: Transfer the sautéed onions and carrots along with the deglazing liquid into the slow cooker. Add the hot beef stock, soy sauce, balsamic vinegar, Worcestershire sauce, tomato paste, minced garlic, salt, and bay leaves. Stir gently to combine all ingredients.
  6. Add Beef and Vegetables: Place the seared beef joint into the slow cooker. Add the potatoes and carrots around the beef, pushing them down into the liquid so the stock comes about halfway up the side of the beef. Add additional hot stock if necessary.
  7. Cook the Beef: Cover the slow cooker and cook on LOW for 5-8 hours or on HIGH for 3-6 hours. For a topside joint, 5-6 hours on LOW or 3 hours on HIGH is optimal; brisket can cook longer up to 8 hours on LOW. Ideally, flip the beef halfway through cooking for even tenderness.
  8. Check Doneness: Use a digital instant-read thermometer to check beef temperature: medium rare at 55°C (131°F), medium at 60°C (140°F), medium well at 65°C (149°F), and well done at 70°C+ (158°F).
  9. Rest the Beef: Remove the beef from the slow cooker and loosely cover with foil. Rest for 30 minutes to retain juices.
  10. Prepare the Gravy: Using a slotted spoon, remove the vegetables from the slow cooker and set aside. Strain the cooking liquid into a saucepan, discarding solids. Stir in the cornflour slurry, bring to a simmer, and cook for 10-15 minutes until thickened. Season to taste.
  11. Serve: Slice the beef against the grain and arrange on a serving platter with the cooked vegetables. Drizzle some gravy over the top, garnish with chopped flat leaf parsley, and serve with additional gravy on the side.

Notes

  • This recipe is slimming-friendly; remove any excess fat from the meat before or after cooking. Leftover fat can be easily skimmed once cooled.
  • For extra nutrition, serve with steamed broccoli, green beans, or spinach alongside.
  • The beef should be patted very dry before searing to encourage a good brown crust and flavor development.
  • Deglazing the pan thoroughly is key to building a rich sauce base.
  • If the meat is tough after cooking, slice and return it to the slow cooker for another hour.
  • Prep can be done the night before by assembling ingredients in the slow cooker and storing in the fridge; cook the next day but expect longer cooking times if starting cold.
  • Not affiliated with Slimming World or Weight Watchers; nutritional info varies depending on ingredients and portions.

Find it online: https://cookingwithsarah.com/slow-cooker-roast-beef-with-vegetables-and-rich-gravy-recipe/