Sear the roast on each side, including the ends, for about three to five minutes or until a crust forms and the meat pulls away from the skillet easily. Transfer to the slow cooker; add cubed seasonal vegetables followed by the liquid (stock, water or wine etc). Slow cooking makes the meat so tender and gives it a real depth of flavour. Bring the liquid to the boil, then simmer until reduced by a third and season. Keep the meat and veg covered with foil so they stay warm. Once the weather turns, this is usually the first recipe we turn to for a hearty winter warmer. One 1.5-1.8 kg, 3-4 pounds beef roast; One 454 g, approx. Cover and cook on low setting for 8-10 hours. Use small potatoes, chunks of carrots, turnips or onion. Cook in the preheated oven for 2 hours, or to taste depending on the degree of rareness liked. Throw it all in the slow cooker and have a delicious, no-fuss dinner! The same method works with an ovenproof pan (see our handy tip below the recipe). easy slow cook roast beef recipe For this recipe, I used a 2kg or 4 1/2 pound of topside roast. Combine the Merlot and balsamic vinegar; pour in with the beef. Brown on all sides in a dry frying pan. Pork and beef tenderloin or prime rib are delicious options for slow cooking in an oven. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cooking a beef topside in a slow cooker allows the sinews within the meat to break down, making the meat fork tender. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Alternatively, thicken the juices in a saucepan. Pre-heat your oven to 80C or 175F – Place a roasting pan in the oven to heat up. Remove the meat from the skillet and set it aside. You will adjust the temperature when the roast is put in the oven. Arrange onion rings in the bottom of a … … Put the meat juices on a very low heat on the stove top. Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Place in the slow cooker and pour over the Marsala wine. Copyright © 2021 Leaf Group Ltd., all rights reserved. Besides the slow cooker, you can still cut up the beef and use it in a skillet as long as you are careful with it. salt and pepper. Note 1: Slow cooked brisket often crumbles (not in a dry way – rather in a juicy, fall-apart way when cooked slowly. Heat a large skillet on medium-high heat and add a small amount of vegetable oil to coat the pan. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker. Cook on low for 8 to 9 hours. To make this easy Slow Cooker Beef Joint recipe , sprinkle flour , thyme , garlic powder and salt and pepper on to a chopping board. After much experimentation, we can confirm that the best cut to use for a Slow Cooker Sunday Roast Beef – is topside of beef. Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. The principle of pot roasting is long, slow cooking of the meat in a fairly heavy cooking pot (with a tight-fitting lid) in a small amount of liquid which can be stock, wine or cider. Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft. Place beef in the bowl of a 5.5 litre slow-cooker. It is the same principle a slow cooker uses. Heat the broth in a skillet or saucepan and add a small amount of flour to thicken the broth. Add the beef topside roast to the skillet once the oil begins to simmer. Dry your topside of beef well with kitchen roll … Heat the slow cooker to high and pour in the stock. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. It is a fairly tender cut of meat, but has little fat and is best cooked slowly. Place the beef topside in a roasting tin. Add water or beef broth or a mixture of both, enough to fill the slow cooker halfway. Place the beef topside in a roasting tin. Whole beef rump can be cooked on low for 6-8 hours or on high for 4-6 hours. Season with salt, pepper and mustard. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. Seal or cover, and marinate in the refrigerator for at least 2 hours. I would say the most popular method would be braising. Place onion and celery in slow cooker, then pour in the liquid stock and top with roast (cut roast in half if it's unable to fit),. For the uninitiated, the beef topside cut, popular in Europe and Australia, is part of the round primal cut right next to the rump. Use the broth remaining in the slow cooker to make a pan sauce or gravy. https://www.stayathomemum.com.au/recipes/slowcooker-beef-roast Turn in the slow cooker every 2 hours and add a little more Marsala wine if the cooker begins to dry out. Beef topside is an extra lean cut of beef that is both cheaper and healthier than most cuts. Keep the meat and veg covered with foil so … Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid. Transfer to a plate and set aside. Uncover for the final 20 minutes of cooking to brown the top slightly. Season the topside roast with salt and pepper and place into a shallow baking dish or large resealable bag. Rinse the beef topside roast under cool running water and pat dry using paper towels. Exclusive offer from Good Food Deals: How to Make a Slow Cooker Roast Beef Dinner. If using a casserole dish in the oven, more liquid can be used to almost cover the meat. Pour in the beef stock and add the thyme and rosemary to the tin. The general rule when using the slow cooker is 1 cup of liquid per 1 kg of meat. Cooking a beef topside in a slow cooker allows the sinews within the meat to break down, making the meat fork tender. Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft. It is a fairly tender cut of meat, but has little fat and is best cooked slowly. I find that a 1.5kg piece of meat does to a very good state in 6 to 7 hours. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Nestle the meat into the center of the slow cooker. Add the carrots, celery, onion and fresh herbs. Preheat the slow cooker to low or auto. Preheat slow cooker. Cook the meat longer, to at least 165 F, if you want the meat to be fork tender. Cover and chill for at least 1 hr, but overnight is best. https://www.foodinaminute.co.nz/Recipes/Classic-Beef-Pot-Roast Allow to … If you need to keep it … Alternatively, mix a small amount of cold water and cornstarch in an even ratio and add to the broth and heat until it thickens. The key is to cook the meat "low and slow" meaning that you use a low temperature for a long time. Rest at room temperature for 10 minutes, loosely tented with foil, before slicing. Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Topside of beef is ideal for roasting, but due to its lack of fat, it’s very important to baste the meat regularly to stop it from drying out. That is how I usually cook lean pieces of meat. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business. // Leaf Group Lifestyle, How to Cook Venison With Tomatoes in a Slow Cooker, How to Cook a Really Tender Beef Roast With Vegetables, BBC GoodFood: Pot-Roast Beef with French Onion Gravy. Haven’t got a slow cooker? https://www.bbc.co.uk/food/recipes/slow-cooker_sunday_roast_64729 The topside, together with the silverside, make up the hindquarter, which is often used for roast beef sold in delicatessens. To make gravy pour all the juices from the slow cooker into a pot and puree with a hand wand. If you cook in the oven, a covered dish is the best choice as again, this will lock in moisture. Serve the beef with the gravy, along with some mash and greens. Put the lid on the slow cooker and set the heat on low. Get three Forsythia ‘Mini Gold’ for half price! I first made a slow cooker beef and ale stew when I was gifted a Jamie Oliver cook book about 10 years ago – and I was hooked. This is my version that uses a slow cooker instead of an oven, and has been tweaked and perfected over the 100-or-so times I’ve made it! Topside is a lean cut that comes from the top of the cow’s rear-end. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Use a slow cooker to make this beef topside for Sunday lunch – the whole family will love it. This roast beef dinner is super easy to make and it gets bonus points for almost no prep work because it’s not necessary to thaw the roast first! Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. How do you cook beef in a slow cooker? Add any vegetables cut to the same size that you plan to use to the slow cooker; good choices include potatoes, carrots, parsnips, turnips, and onions. Ingredients. To get the best result with your beef in the slow cooker, follow these tips for success: Brown the beef first. Vegetables take time to cook thoroughly, and will cook faster in the bottom of the pot. Follow this recipe to make a slow cooker topside beef roast. 16 oz bag baby carrots; 8-10 potatoes ; 1/2 red onion; One 900 mL, approx. Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Preheat slow cooker. Brown on all sides in a dry frying pan. The topside, together with the silverside, make up the hindquarter, which is often used for roast beef sold in delicatessens. https://www.jamieoliver.com/recipes/beef-recipes/roast-topside-of-beef Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Cook on low for 6 hrs, then strain the liquid into a pan. This creates a steamy atmosphere inside the closed pot, which keeps the joint moist as it cooks. Cook on a very low simmer for 5-6 … Choose the type of message you'd like to post, Slow cooker beef topside with red wine gravy, Magazine subscription – save 44% and get a cookbook of your choice. Depending on how well you enjoy the beef. 1 Pour this over the meat in the slow cooker, put the lid on and turn to LOW. Turn the meat using large tongs. Preheat the oven to 150C. If you want to make a one-dish meal by cooking vegetables along with roast beef, put the vegetables in the slow cooker first, then place the roast on top. If you prefer a meat that holds together better, use a beef roasting joint such … Remove beef from the slow cooker and allow to sit until you make the gravy (about 10 mins). Season the meat on all sides with your choice of seasonings; popular choices include salt, black pepper, garlic powder, sage and thyme. Cook on low for 6 hrs, then strain the liquid into a pan. If you’re not using a slow cooker, do this in the pot you’ll be cooking in (a cast-iron flameproof casserole dish with a tight-fitting lid is best) to ensure you retain all the juices and achieve maximum flavour. Remove the beef from your refrigerator for at least 30 minutes before you want to start cooking. Cover tightly with foil. Transfer to a plate and set aside. 2 Preheat the oven to 250ºF (120°C). Rub the beef joint generously with olive oil followed by seasoning and garlic. Cook for six to eight hours or until the vegetables are tender without falling apart and the meat registers at least 145 degrees Fahrenheit on an instant-read thermometer. Pork and beef tenderloin or prime rib are delicious options for slow cooking in an oven a pan sauce gravy! Skillet and set it aside fork tender closed pot, which is often used for roast beef in! Creates a steamy atmosphere inside the closed pot, which is often used for beef. 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