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Slow Cooker Roast Beef on a board with some horseradish sauce.
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4.77 from 56 votes

Slow Cooker Roast Beef (with Gravy)

This Slow Cooker Roast Beef is going to become your go-to for an easy Sunday Roast. Tender, melt in your mouth slices of beef  with a crispy crust in a rich and flavour packed gravy.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Diet: High Protein, Low Carb
Allergen: Celery, Gluten, Meat
Servings: 10 servings
Calories: 395kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 1.5 kg Beef joint
  • 1 Pinch Sea salt and ground black pepper
  • 4 tablespoon Plain flour
  • 1 teaspoon Olive oil
  • 2 Shallots diced
  • 2 Garlic clove crushed
  • 500 ml Beef stock
  • 10 g Fresh thyme
UK Metric Measures - US Customary Measures

Instructions

  • Coat 1.5 kg Beef joint in 4 tablespoon Plain flour so that it is all covered.
  • Heat 1 teaspoon Olive oil in a pan over medium heat and brown the joint on all sides.
  • Put in the beef in the slow cooker with 2 Shallots, 2 Garlic clove, 10 g Fresh thyme, 500 ml Beef stock and 1 Pinch Sea salt and ground black pepper.
  • Cook on low for 7 hours or high or 4 hours.
  • To make the gravy, sieve the juices into a saucepan and then put on a gentle heat. Add a little cornflour (make a slurry first by removing a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy) at a time, whisking, until it thickens.
    If you want to add even more flavour to the gravy, then once you have taken the seared beef out of the pan, you can de-glaze it with either some stock or a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it into the slow cooker.

Notes

  • Pat the beef dry before you season it and add the flour. The dryer it is, the more is will brown.
  • If you want to add even more flavour to the gravy, then once you have taken the seared beef out of the pan, you can de-glaze it with either some stock of a glug of red wine. Once added to the pan, use a wooden spoon to scrape it and then pour it in to the slow cooker.
  • You can add even more flavour to the gravy by cooking some chopped carrots and celery at the bottom of the slow cooker.
  • Always slice the beef against the grain.
  • You can swap the fresh thyme for rosemary instead.
  • If your beef is still a bit tough after it is sliced, then you can put the slices back in the slow cooker in the gravy and cook for a further hour.
  • How long you cook the beef for depends on how you like it done. The best way to check it is cooked to your liking is to use a meat thermometer. As a general rule, it should be 50°C for rare, 60°C for medium and 70°C for well done. It will carry on cooking as it rests though.
  • If you have any gravy leftover, you can wait for it to cool and then pour it into freezer bags and freeze flat.

Nutrition

Serving: 1portion | Calories: 395kcal | Carbohydrates: 4g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 177mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 4mg

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