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!
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
- Searing the meat well before you start cooking is probably the single most important thing you can do to ensure an amazing flavour. You’re not sealing the meat to “lock in moisture” as many believe! By searing the outside of the meat on a high heat you’re initiating the “Mailliard Reaction”, which adds to the beautiful meaty flavour.
- 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. 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 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:
- 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 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.
Rare: 50C
Medium: 60C
Well done: 70C
Slow Cooker Roast Beef
Equipment
Ingredients
- 1 kg (2.2 lb) topside or top round beef
- 500 ml (2.1 cups) beef stock
- 187.5 ml (0.8 cups) red wine ¼ bottle
- 2 carrots roughly chopped
- 1 onion sliced
- 6 tbsp cornflour
- 3 tbsp tomato puree
- 2 tsp sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Instructions
- 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. Sear the beef all over in a hot pan, and transfer to the slow cooker.
- 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. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer – one is linked in the equipment list.
- Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
- When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!
Video
Notes
Cooked Beef Internal Temperature
Insert 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: 70C The temperature will continue to rise slightly once the beef is removed from the slow cooker.
Beef and gravy was excellent. Had to transfer from slow cooker to oven so sliced the beef and put it back in the gravy in the oven as visitors turned up. The beef was melt in the mouth by the time we ate it. Will definitely keep this recipe. Thank you
Really pleased you enjoyed it Debbie, thanks for the feedback!
Hi Guys. I’m prepping everything tonight for a good old roast tomorrow. I have one question.. What do I do with the vegetables that were in the stock.. ? Are they sacrificial.. or blended into the stock, with a stick blender perhaps. This looks and sounds too good to miss.. I will report back after we have eaten. Thanks for this recipe and for taking the time to perfect it for enthusiastic ameteurs like me.
It totally depends what you want to do – there’s no right or wrong answer! Some people like to blend them into the gravy, some serve them whole in the gravy, and others (er…me) like to chomp them out of the slow cooker pot when nobody is looking.
@Dave, Ha haa.. Me too. (Chefs’ perk !) I’m gonna blend (what’s left)… Doing it now.. Thanks Dave. Back soon.
Your comments to Canadians and Americans as to the names of meat cuts is such a good idea! Having lived on both sides of the ‘pond’ I know it can be confusing
Glad you found it useful 🙂
Made this two weeks ago and it was delicious. Thank you. I also added some whole garlic gloves and a sprig of Rosemary. I deleted the tomato paste and corn flour and used a gravy base with the liquid on a pan after the roast was finished. It was so good I’m making it again today. ????
What great praise, thank you!
I’ve been using this recipe since I found it before Christmas, the best recipe I’ve found by far, meat is beautifully cooked and gravy superb ????
Thanks Sarah, we love this recipe too!
Would a Chianti be suitable for the red wine gravy?
Chianti will work great. I’d probably end up drinking anything left myself….:)
@Dave, I cooked this on Sunday. First time ever doing a beef joint. I used mulled wine and blended the veg into the stock before adding cornflour (didn’t use tomato purée) it was delicious
Hi, I’m all set to cook my roast beef and my slow cooker just died on me! can I possibly still cook this recipe low and slow in my oven in my dutchoven at all ?
Hi Michelle
Yes you can cook this roast beef in the oven but we haven’t oven tested this exact recipe.
regards
Rosalie
Best recipe online by far. So easy and the gravy is restaurant quality.
Hi Louise, so glad you enjoyed the slow cooker roast beef, it really is delicious!
How often do I baste it? Or turn it?
Hi Keith
The beauty of this slow cooker roast beef is that once it is in the pot that’s your work done! There is no need to baste or turn the meat while cooking. The only thing you may want to do is to check the internal temperature of the beef to make sure it is to your liking. If you like your roast beef medium it should be to a temperature of 60C but remember that it does carry on cooking once you remove it from the pot.
My Joint is 2.5k, how long should I cook this for, thanks
The slow cooking time for a 2.5kg roast beef is 9-10 hours on low or 5 – 6 hours on high. Timings are estimates and may well vary for different makes and models of slow cookers. An easy way of checking if your roast is cooked is to use a meat thermometer. The centre of the meat should reach at least 63C but if you prefer it well done then 80C may suit you better.