Tender Slow Cooker Beef Roast with Savory Gravy

Name: Tender Slow Cooker Beef Roast with Savory Gravy
Prep time: 10 min
Cook time: 390 min
Total time: 400 min
Yield: 8
Ingredients: 1 kg beef roasting joint; 2 carrots, roughly chopped; 2 onions peeled and quartered; 3 clove garlic peeled and left whole; 500 ml beef stock; 125 ml white wine; 1 tbsp tomato puree; 2 tbsp cornflour; 2 tsp vegetable oil; 2 sprigs rosemary; 3 bay leaves; 1 pinch salt; 1 pinch black pepper

Enjoy a stress-free Sunday dinner with this melt-in-your-mouth slow cooker beef joint. Infused with rosemary, garlic, and white wine, it creates its own rich, velvety gravy while you go about your day.

Servings8 Portions

Prep Time10 Mins

Cook Time390 Mins

Difficulty

Easy

Ingredients

beef roasting joint
1 kg
carrots, roughly chopped
2
onions peeled and quartered
2
garlic peeled and left whole
3 clove
beef stock
500 ml
white wine
125 ml
tomato puree
1 tbsp
cornflour
2 tbsp
vegetable oil
2 tsp
sprigs rosemary
2
bay leaves
3
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Sear the beef: Heat the vegetable oil in a large frying pan over high heat. Brown the beef joint on all sides until a deep golden crust forms. This step is essential for locking in flavor and improving the texture of the final gravy.

Deglaze the pan: Remove the beef and set it aside on a plate. Pour the white wine into the hot frying pan, scraping the bottom with a wooden spoon to release all the flavorful browned bits. Set this liquid aside.

Layer the slow cooker: Place the chopped carrots, quartered onions, rosemary sprigs, bay leaves, and whole garlic cloves in the bottom of the slow cooker. Position the browned beef on top of the vegetables.

Slow cook: Pour the reserved pan liquid and the beef stock over the meat. Season with a good pinch of salt and freshly ground black pepper. Cover and cook on Low for 6 hours or High for 4 hours until the beef is tender.

Rest the meat: Once the cooking time is up, carefully remove the beef from the slow cooker. Place it on a board, cover loosely with foil, and let it rest for 30 minutes. This ensures the meat stays juicy when sliced.