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–+ servings
Sliced slow cooker roast beef.
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5 from 17 votes

Easy Slow Cooker Roast Beef

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!
Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 40 minutes
Servings 6
Calories 529kcal
Author Beth Sachs

Equipment

  • Slow Cooker
  • Chopping Board
  • Knife
  • Measuring Jug
  • Whisk
  • Sieve
  • Saucepan
  • Meat Thermometer

Ingredients

Metric - US Customary
  • 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

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 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)
 
Storage:
Leftovers can be stored in the fridge for up to 3-4 days. Why not make a Monday night roast beef stroganoff with the leftovers?
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Slow Cooker Roast Beef
Amount per Serving
Calories
529
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
173
mg
58
%
Sodium
 
422
mg
18
%
Potassium
 
1096
mg
31
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
50
g
100
%
Vitamin A
 
1773
IU
35
%
Vitamin C
 
3
mg
4
%
Calcium
 
61
mg
6
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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