There are two dishes that us Brits do better than anyone else on the planet – fish and chips, and a roast dinner. Anyone that tries to argue otherwise – well, they’re wrong. This Slow Cooker Roast Beef can’t be beaten for convenience or taste! Show
If you do some research you’ll find many “one pot roast” recipes for the slow cooker that involve throwing everything (potatoes included) into the crockpot and leaving it to cook. Boiled potatoes in gravy? No thanks. It should be illegal to eat a roast without proper oven-baked roast potatoes! Also, they usually use a brisket cut of beef – which works better for pulled beef style recipes (like our Slow Cooker Spicy Beef Tacos), and doesn’t slice too well. Bec and I have spent a long time refining this recipe. We’ve tried different cuts of beef, different gravy, different ways of serving the veg with it. When we had that “OH MY GOD THIS IS AMAZING” moment, we knew we’d nailed it! What cut of meat should I use for Slow Cooker Roast Beef?After much experimentation, we can confirm that the best cut to use for a Slow Cooker Sunday Roast Beef – is topside of beef. Topside is a lean cut that comes from the top of the cow’s rear-end. It works so well slow cooked as the long cooking times break down the meat, and it literally melts in your mouth as you eat it. Topside also cuts really nicely. Rather than falling apart once cooked (brisket – I’m looking at you) it’s possible to cut beautiful slices (as you can see from our pictures!) – but it’s still really tender and flavoursome. In terms of price you’ll find topside is at the cheaper end of the roasting joints that you can find in supermarkets, so it makes for an excellent thrifty Sunday roast. Brilliant if you have a lot of mouths to feed! Note for our US and Canadian friends: Over on your side of the pond cows are butchered and named slightly differently. Look for a “top round”. Top Tips for Slow Cooker Roast Beef
What’s the best gravy for Roast Beef?The most flavoursome gravy is made with the meat juices produced whilst cooking the meat. This recipe cooks the beef in red wine and beef stock, which is then reduced, seasoned and tweaked at the end – so literally nothing goes to waste. I can’t explain to you how good the red wine gravy in this recipe is! It’s important that the gravy is the right thickness, too watery and it won’t have much taste, and too thick it won’t pour – so ensure you reduce it adequately after the meat is cooked. If you go too far either way you can either add some boiling water, or reduce further till you reach a consistency you’re happy with. It’s really not necessary to use an expensive bottle of wine – don’t be fooled into thinking that using a more expensive bottle will make the gravy taste better. Any bottle of red you have in the cupboard will be absolutely fine. What vegetables should I serve with Roast Beef?You can serve whatever vegetables you like with roast beef – the list is pretty much endless. When we ate the beef you can see in the pictures (yes, we do eat everything we make!), we served it with roast potatoes, winter greens, and carrot and swede mash. You could also serve roast beef with:
Vegetables aside, don’t forget your Yorkshire Puddings! Topside Beef in Red Wine Cooking TimesThe cooking times stated in the recipe card are for a 1kg rolled topside joint, cooked from room temperature. Whilst this is a good starting point, the best way to determine if your beef is cooked to your liking is by checking the internal temperature of the meat using a meat thermometer. The following temperatures are a good guide. Don’t worry if you go slightly over, and bear in mind the temperature of the beef will continue to rise as it rests. Slow Cooker Roast BeefSlow cooking roast beef is the perfect way to bring out the best in a joint of topside 4.97 from 91 votes Print Pin SaveSaved! Prep Time 15 mins Cook Time 5 hrs Total Time 5 hrs 15 mins Course Main Course Cuisine British Servings4 Calories429kcal Equipment
Ingredients
Instructions
VideoNotesCooked Beef Internal TemperatureInsert the beef thermometer into the middle of the beef and wait for the temperature to settle. Use the following temperatures as a guide, depending how you like your beef to be cooked:Rare: 50CMedium: 60C Well done: 70CThe temperature will continue to rise slightly once the beef is removed from the slow cooker. Resting BeefFor best results, cover with foil and rest the beef for thirty minutes once cooked. This is the perfect time to make your gravy!What is the best cut of meat for pot roast?A boneless chuck roast is our first pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.
What is the best meat to slow cook in a crock pot?Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.
What is the most tender beef for crock pot?Chuck Roast
The chuck is best cooked low and slow, leading to a tender piece of flavorful meat. A slow cooker pot roast requires some initial prep, but the result is more than worth the effort and ideal for chuck.
What is the most tender roast to cook?Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
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