Easy Slow Cooker Roast Beef Recipe

Name: Easy Slow Cooker Roast Beef
Prep time: 10 min
Cook time: 480 min
Total time: 520 min
Ingredients: 1.5 kg Topside of Beef (Top round roast); 1 tbsp Olive Oil; 1 Onion (peeled and chopped); 1 Carrot (chopped); 2 Thyme Sprigs; 2 tbsp Plain Flour (All-purpose flour); 500 ml Beef Stock (Beef broth); 150 ml Red Wine; 2 tbsp Tomato Ketchup; Salt and Pepper; 2 tbsp Beef Gravy Granules (or cornflour slurry)

This slow cooker roast beef makes an easy Sunday dinner, with tender slices of beef and a rich red wine gravy made from the cooking juices. I use a topside joint, which holds together for carving. Once the beef is in the slow cooker, there's very little hands-on work until it's time to finish the gravy.

Slow cooked beef with a selection of vegetable side dishes.

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Quick Summary - Slow Cooker Roast Beef

Use topside of beef for this recipe. This is the cut I've tested, so it is my recommendation for following the method as written.

🕒 Ready In: 8 hours 40 minutes
👪 Serves: 6
🍽 Calories: 529
🥣 Main Ingredients: Topside beef, onion, carrot, thyme, beef stock, red wine, plain flour, tomato ketchup and beef gravy granules.
👩‍🍳 Difficulty: Easy
👌 Why this recipe? This slow cooker roast beef delivers tender slices and rich red wine gravy with minimal hands-on effort, making Sunday dinner easier.

Summarise & Save This Content On

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.

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Jump to:

Quick Summary - Slow Cooker Roast Beef
Why you'll love this recipe!
5* Reader review
Ingredient notes
Need to substitute an ingredient?
How to cook melt in the mouth roast beef in slow cooker
Beth's top tips
Serving suggestions
Storage
Troubleshooting guide
Slow cooker roast beef FAQs
Related recipes
Recipe
💬 Comments

Why you'll love this recipe!

A simpler Sunday dinner: The beef cooks while you prepare the accompaniments.
Tender slices: A good option when you want to carve your beef for serving.
Gravy from the cooking juices: The beef and aromatics provide the base for the red wine gravy.
Useful oven space: Keep the oven available for roast potatoes and Yorkshire puddings.

5* Reader review

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

Ingredient notes

A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.

Ingredients needed to make easy slow cooker roast beef.

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.

Need to substitute an ingredient?

Have an allergy or dietary preference? Let AI customise the recipe for you.

How to cook melt in the mouth roast beef in slow cooker

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.

How to make slow cooker roast beef in 6 easy steps.

Beth's 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 flavourful roast beef.
Slice across the grain. Cut across the visible muscle fibres rather than parallel to them.

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 - Cool leftovers promptly and refrigerate within one to two hours. 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 48 hours days. Why not make this delicious leftover roast beef stroganoff with the leftovers?

Freeze - 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 months.

Reheat - For reheating, add gravy to the sliced beef to help keep it moist, then heat until steaming hot throughout. Use that endpoint rather than a fixed microwave or oven time.

Troubleshooting guide

Beef is tough or chewy: Slice thinly across the grain, cutting across the muscle fibres. Toughness can result from undercooking or overcooking, so check the joint's temperature and texture before deciding whether it needs longer.

Beef is dry: Carve into thin slices and spoon over plenty of warm gravy. Next time, check the joint earlier rather than automatically cooking for the maximum time.

Gravy is too thin: Gradually whisk in more beef gravy granules, allowing them to dissolve and thicken before adding more.

Gravy is too thick: Stir in a little hot water until it reaches your preferred pouring consistency.

Gravy is too salty: Add a little water or unsalted beef stock to dilute it. Avoid adding more gravy granules, as these will increase the saltiness.

Gravy is lumpy: Whisk thoroughly over a gentle heat. If lumps remain, pass the gravy through a fine sieve before serving.

Slow cooker roast beef FAQs

Can you put raw beef in a slow cooker?

Yes, you can, although many slow cooker recipes advise browning the beef first to trigger the Maillard reaction.

How do I thicken the gravy?

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.

Can I use wine other than red wine for the gravy?

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.

Can I make slow cooker roast beef without vegetables?

This recipe uses onion and carrot to flavour the cooking liquid, which is strained before serving.
I haven't tested the recipe without them, so I can't confirm the flavour or any adjustments needed for a completely vegetable-free version. If you want beef served without the cooked aromatics, the method already removes them from the finished gravy.

How long does a beef joint take in the slow cooker?

For the tested 1.5 kg topside joint, allow 5-8 hours on LOW or 3-6 hours on HIGH.
Treat these as checking windows rather than guarantees of a particular doneness. Joint thickness, starting temperature and the slow cooker all affect the result.
A thermometer tells you the centre temperature; the clock alone cannot tell you whether your beef is rare, medium or well done.

More slow cooker recipes to try!

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