A mouthwatering moist slow cooker roast beef recipe with a rich red wine gravy. It's melt-in-the-mouth tender, incredibly juicy, and so easy to make!
Perfect for your Sunday lunch, or even as an alternative to turkey during the festive season.
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There's nothing quite as tasty as this slow cooked roast beef! Simply prep it in the morning, switch on, and let it cook to perfection!
Thicken the delicious red wine gravy just before serving, and enjoy this tasty slow-cooked topside of beef with your favourite vegetable side dishes, crispy roast potatoes, and fluffy yorkshire puddings!
👩🍳 Looking for another slow cooker roast recipe? Try my slow-cooked rolled breast of lamb, or slow cooker turkey crown!
⭐ Slow Cooker Recipe eBook ⭐
With easy to follow recipes and instructions you'll be able to master the art of slow cooking in no time. Buy now for £3.99!
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✔️ Why you'll love this recipe!
- Slow cooking allows the beef to cook slowly and evenly, resulting in a moist and tender texture that melts in your mouth.
- The red wine gravy adds a rich depth to the dish, making it a perfect complement to the succulent beef.
- With just a few simple ingredients and minimal prep time, you can have a delicious and impressive meal ready to go in your slow cooker.
- Slow cooker roast beef is a great option for a Sunday roast, as it allows you to spend more time with your family and less time in the kitchen.
- It's also a great alternative to traditional roast turkey on Christmas Day, or it can be served alongside the turkey as an additional meat option for your guests.
"This came out perfect! I used dried thyme as my fresh had seen better days and I didn't add any salt [cardiologist orders]. As I had left it a bit late in the day I cooked it on AUTO for 5 hours and the result was just as I like it ... medium rare 🙂. I'd definitely make this again." ⭐⭐⭐⭐⭐ Gary
🛒 Ingredients
Beef Joint - topside is the best cut of beef for a slow cooker roast. Topside retains its shape and slices easily, in contrast to brisket which falls apart on slow cooking.
Onion - peeled and chopped roughly.
Carrot - chopped roughly (no need to peel).
Thyme - fresh thyme sprigs add flavour to the gravy.
Plain Flour - helps thicken the gravy whilst it slow cooks.
Beef Stock - from a cube or stock pot.
Red Wine - use a decent quality red wine. Only use what you would be willing to drink!
Tomato Ketchup - helps balance the flavours of the gravy.
Gravy Granules - or a cornflour slurry to thicken the gravy.
🔪 How to cook melt in the mouth roast beef in slow cooker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the chopped onion, carrot and thyme sprigs into the slow cooker basin. I use a 3.5 litre slow cooker for a 1.5kg beef topside joint.
Two: Sprinkle over the plain flour and give it a mix.
Three: Heat 1 tablespoon of oil in a frying pan and sear the beef joint on all sides before placing it in the slow cooker basin on top of the vegetables.
Four: Mix together the beef stock, wine, tomato ketchup and salt and pepper in a jug and pour it over the beef. Don't worry if the liquid doesn't fully cover the joint. Cook on low for 5-8 hours (if you like your beef rare 5 hours, well done 8 hours) or high for 3-6 hours.
Five: Lift the beef joint out of the slow cooker onto a plate and cover with foil for up to 30 minutes while you finish the gravy.
Six: Strain the gravy through a sieve on top of a saucepan (which will catch the carrot, onion and thyme sprigs). Place the saucepan on a medium heat and simmer for 10 minutes. If you like your gravy thicker, whisk in beef gravy granules or a cornflour slurry to thicken it up.
Seven: Slice the beef and serve with the red wine gravy.
Top Tips
- Don't skip searing the beef. Searing it triggers the Maillard reaction and ensures all that meaty flavour is locked in!
- Make sure your beef joint is at room temperature before starting the recipe.
- The best way to check your beef is cooked to your liking is to check the temperature with a digital meat thermometer. Insert the probe into the thickest part of the joint and check the temperature against these guidelines (don't forget it will continue to cook during resting).
- Medium rare - 55°C (131°F)
- Medium - 60°C ( 140°F)
- Medium well - 65°C (149°F)
- Well done - 70°C+ (158°F)
- After the beef is done cooking, let it rest for 15-30 minutes before slicing to allow the juices to redistribute throughout the meat. This will result in a more tender and flavorful roast beef.
🍴 Serving suggestions
Serve the slow cooker roast beef with a selection of vegetables such as cheesy leeks, air fryer brussels sprouts, cauliflower cheese, carrot and swede mash, slow cooker red cabbage, roast Tenderstem broccoli, roast potatoes, and don't forget the yorkies!
You might like what to serve with roast beef - 20+ best sides dishes, for more inspiration!
🥡 Storage
Store - Allow the beef to cool to room temperature before refrigerating it. Place the beef in an airtight container or wrap it tightly in cling film (plastic wrap) or aluminum foil. It can be stored in the refrigerator for up to 3-4 days. Why not make this delicious leftover roast beef stroganoff with the leftovers?
Freeze - If you won't be able to consume the beef within 3-4 days, you can freeze it for later use. Allow the beef to cool to room temperature before wrapping it tightly in aluminum foil, and placing it in a freezer-safe container or freezer bag. The beef can be stored in the freezer for up to 3-4 months.
Reheat - To reheat the beef, place it in a microwave-safe dish and heat it in the microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
❓ FAQs
Yes, you can, although many slow cooker recipes advise browning the beef first to trigger the Maillard reaction.
To thicken the gravy, mix 1-2 tablespoons of cornflour with equal parts cold water until smooth. Add the mixture to the slow cooker and stir well. Cook on high for an additional 10-15 minutes, or until the gravy has thickened. You can also use gravy granules.
Yes, you can use different types of wine, such as white wine or sherry, for the gravy. Just make sure to choose a wine that complements the flavour of the beef.
😋Related recipes
More slow cooker recipes to try!
- Slow Cooker Pork Chops
- Slow Cooker Sausage Casserole
- Slow Cooker Macaroni Cheese
- Slow Cooker Beef Goulash
- Slow Cooker Hunters Chicken
- Slow Cooker Chilli Con Carne
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Recipe
Easy Slow Cooker Roast Beef
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Equipment
- Chopping Board
- Knife
- Whisk
- Sieve
- Saucepan
Ingredients
- 1.5 kg Topside of Beef
- 1 tablespoon Olive Oil
- 1 Onion peeled and chopped
- 1 Carrot chopped
- 2 Thyme Sprigs
- 2 tablespoon Plain Flour
- 500 ml Beef Stock
- 150 ml Red Wine
- 2 tablespoon Tomato Ketchup
- Salt and Pepper
- 2 tablespoon Beef Gravy Granules or cornflour slurry
Instructions
- Place the chopped onion, carrot and thyme sprigs into the slow cooker basin.1 Onion, 1 Carrot, 2 Thyme Sprigs
- Sprinkle over the plain flour and give it a mix.2 tablespoon Plain Flour
- Heat 1 tablespoon of oil in a frying pan and sear the beef joint on all sides before placing it in the slow cooker basin on top of the vegetables.1 tablespoon Olive Oil, 1.5 kg Topside of Beef
- Mix together the beef stock, wine, tomato ketchup and salt and pepper in a jug and pour it over the beef. Don't worry if the liquid doesn't quite fully cover the joint. Cook on low for 5-8 hours (if you like your beef rare 5 hours, well done 8 hours) or high for 3-6 hours.500 ml Beef Stock, 150 ml Red Wine, 2 tablespoon Tomato Ketchup, Salt and Pepper
- Lift the beef joint out of the slow cooker onto a plate and cover with foil for up to 30 minutes whilst you finish the gravy.
- Strain the gravy through a sieve on top of a saucepan (which will catch the carrot, onion and thyme sprigs). Place the saucepan on a medium heat and simmer for 10 minutes. If you like your gravy thick, whisk in the beef gravy granules, or make a cornflour slurry to whisk in ( 1:1 ratio of cornstarch to gravy works best).2 tablespoon Beef Gravy Granules
- Slice the beef and serve with the red wine gravy.
Notes
- Don't skip searing the beef. Searing it triggers the Maillard reaction and ensures all that meaty flavour is locked in!
- Make sure your beef joint is at room temperature before starting the recipe.
- The best way to check your beef is cooked to your liking is to check the temperature with a digital meat themometer. Insert the probe into the thickest part of the joint and check the temperature against these guidelines (don't forget it will continue to cook during resting).
- Medium rare - 55°C (131°F)
- Medium - 60°C ( 140°F)
- Medium well - 65°C (149°F)
- Well done - 70°C+ (158°F)
⭐ Slow Cooker Recipe eBook ⭐
With easy to follow recipes and instructions you'll be able to master the art of slow cooking in no time. Buy now for £3.99!
Alisa Infanti says
This recipe is so great, especially with ski season approaches. Just make it ahead and then it is ready when we are back!
Krissy Allori says
This was the perfect fall dinner and the leftovers tasted even better!
Toni says
This is really perfect! Thank you so much for sharing! Everyone at my house loved it.
Dannii says
You can't beat beef done in the slow cooker. Perfectly cooked every time!
Carrie Robinson says
I just love easy slow cooker dinner ideas like this! Can't wait to try this recipe soon. 🙂
Gary says
This came out perfect! I used dried thyme as my fresh had seen better days and I didn't add any salt [cardiologist orders]. As I had left it a bit late in the day I cooked it on AUTO for 5 hours and the result was just as I like it ... medium rare 🙂
I'd definitely make this again.
Brigitte Harper says
Hi. Can you tell me what wattage slow cooker you are using for the different times and temperatures? Do we need to adjust for this in order to get the stated results as there are significant differences?
Beth Sachs says
Hi Brigitte. If you look on the notes section of the recipe card it will give you information on testing the joint with a meat thermometer. So, I would suggest investing in a meat thermometer that will help you cook the joint to your liking i.e rare, medium rare, medium etc. Start testing after 5 hours.