Cooking Beef for a Long Time in Slow Cooker

There are 2 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 Wearisome Cooker Roast Beefiness can't be browbeaten for convenience or gustation!

If you do some research y'all'll find many "i 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. Information technology should be illegal to eat a roast without proper oven-baked roast potatoes! Also, they ordinarily apply a brisket cut of beef – which works amend for pulled beef manner recipes (like our Slow Cooker Spicy Beef Tacos), and doesn't slice too well.

Bec and I have spent a long fourth dimension refining this recipe. Nosotros'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 information technology!

What cut of meat should I apply for Dull 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 superlative of the moo-cow'southward rear-end. It works so well boring cooked as the long cooking times break down the meat, and information technology literally melts in your mouth every bit you swallow it.

Topside besides cuts actually nicely. Rather than falling apart one time cooked (brisket – I'm looking at yous) it's possible to cutting cute slices (as yous can come across from our pictures!) – simply it's nevertheless really tender and flavoursome.

In terms of price you'll discover 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. Bright if yous accept a lot of mouths to feed!

Note for our U.s. and Canadian friends: Over on your side of the swimming cows are butchered and named slightly differently. Look for a "tiptop round".

Pinnacle Tips for Ho-hum Cooker Roast Beef

• Searing the meat well earlier you start cooking is probably the unmarried near important affair you can do to ensure an amazing season. You're not sealing the meat to "lock in moisture" every bit many believe! By searing the outside of the meat on a loftier oestrus you're initiating the "Mailliard Reaction", which adds to the beautiful compact flavour.
• Whilst we add vegetables to the crockpot to add flavour to the gravy and meat, no roast beef is complete without a proficient selection of vegetables freshly cooked and served with the beefiness. Nobody wants carrots that taste exactly the same every bit everything else!
• No Roast Beef is consummate without Yorkshire Puddings. If another Brit tells you otherwise, they're a – wrong, or b – lying about being British 😉

What's the best gravy for Roast Beef?

The almost 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 stop – then literally nothing goes to waste product. I tin can't explain to you lot how practiced the crimson wine gravy in this recipe is!

It'southward of import that the gravy is the correct thickness, too watery and it won't have much taste, and too thick it won't pour – and then ensure you reduce it adequately after the meat is cooked. If you go as well far either way you can either add some boiling water, or reduce further till you reach a consistency y'all're happy with.

It's really not necessary to use an expensive bottle of wine – don't exist fooled into thinking that using a more expensive bottle will brand the gravy taste better. Any bottle of reddish yous have in the cupboard will be admittedly fine.

What vegetables should I serve with Roast Beef?

You can serve whatever vegetables y'all like with roast beefiness – the list is pretty much countless. When we ate the beef you can meet in the pictures (yep, we exercise eat everything we brand!), we served it with roast potatoes, winter greens, and carrot and swede brew.

Yous could too serve roast beefiness with:

• Carrots
• Broccoli
• Brussels sprouts
• Cauliflower (or cauliflower cheese!)

Vegetables aside, don't forget your Yorkshire Puddings!

Topside Beef in Red Wine Cooking Times

The cooking times stated in the recipe carte are for a 1kg rolled topside joint, cooked from room temperature. Whilst this is a good starting signal, 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 behave in heed the temperature of the beef will keep to ascension as it rests.

Rare: 50C
Medium: 60C
Well done: 70C

Slow Cooker Roast Beef

Boring cooking roast beef is the perfect mode to bring out the best in a joint of topside

Prep Fourth dimension fifteen mins

Melt Time 5 hrs

Total Time 5 hrs fifteen mins

Course Main Course

Cuisine British

• ▢ 1 kg (2.ii lb) topside or meridian round beef
• ▢ 500 ml (ii.1 cups) beef stock
• ▢ 187.5 ml (0.8 cups) scarlet vino ¼ bottle
• ▢ 2 carrots roughly chopped
• ▢ 1 onion sliced
• ▢ 6 tbsp cornflour
• ▢ 3 tbsp love apple puree
• ▢ ii tsp sugar
• ▢ 1 tsp salt
• ▢ 1 tsp pepper
• ▢ i tbsp olive oil

• Add the carrots and onions to the slow cooker, and so add together 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the tiresome cooker.

• Add the beef stock, cherry-red wine, lycopersicon esculentum puree and saccharide, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for iii hours. One time cooked, remove the beef from the dull cooker and cover with foil to go on warm. Residuum the beef for upward to 30 minutes. If you want to exist sure nearly cooking times, employ a meat thermometer – one is linked in the equipment list.

• Reduce the remaining liquid and vegetables in the deadening cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a footling liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you lot've got a slow cooker with a metal pot (see the equipment list for a recommendation) yous can practice this by transferring it straight to the hob, if non, yous'll need to transfer the contents of the deadening cooker to a pan.

• When you're prepare to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!

Cooked Beefiness Internal Temperature

Insert the beef thermometer into the middle of the beefiness and wait for the temperature to settle. Employ the post-obit temperatures as a guide, depending how you like your beef to exist cooked:

Rare: 50C
Medium: 60C
Well done: 70C

The temperature will continue to ascension slightly in one case the beef is removed from the slow cooker.

Resting Beef

For best results, cover with foil and rest the beef for thirty minutes once cooked. This is the perfect time to make your gravy!

Calories: 429 kcal Carbohydrates: 19 k Protein: 57 grand Fatty: ix g Saturated Fat: 3 g Cholesterol: 138 mg Sodium: 1002 mg Potassium: 1324 mg Cobweb: 2 grand Sugar: half dozen 1000 Vitamin A: 5157 IU Vitamin C: five mg Calcium: lxxx mg Fe: 5 mg

Let u.s. know how information technology was!

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Source: https://www.slowcookerclub.com/slow-cooker-roast-beef/

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