Roast dinner is a dish that the British do better than anyone else on the planet. This Slow Cooker Roast Beef can’t be beaten slow cooker beef and broccoli convenience or taste! This Slow Cooker Roast Beef can’t be beaten for convenience or taste!
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. What cut of meat should I use for Slow Cooker Roast 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. Note for our US and Canadian friends: Over on your side of the pond cows are butchered and named slightly differently. Whilst we add vegetables to the crockpot to add flavour to the gravy and meat, no roast beef is complete without a good selection of vegetables freshly cooked and served with the beef.
Nobody wants carrots that taste exactly the same as everything else! No Roast Beef is complete without Yorkshire Puddings. What’s the best gravy for Roast Beef? The most flavoursome gravy is made with the meat juices produced whilst cooking the meat.
I can’t explain to you how good the red wine gravy in this recipe is! 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. What vegetables should I serve with Roast Beef? Vegetables aside, don’t forget your Yorkshire Puddings! Topside Beef in Red Wine Cooking Times The 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. Add the carrots and onions to the slow cooker, then add 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. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours.