Slow Cooked Beef Roast Recipes

SLOW ROAST BEEF

Steps:

• IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking.
• PREPARE: Heat the oven to 80°C / 175°F and place a roasting dish large enough to hold the beef on the middle rack. Rinse the beef and dry well with paper towel.
• SEAR THE BEEF: Heat 1 tablespoon of the oil and the butter in a frying pan over a high heat. When the butter is hot and sizzling, brown the beef well on all sides. It's important to get plenty of colour on the beef at this point as the slow cooking later will not colour the beef at all. It should take around 10 minutes in total.
• MAKE THE GLAZE: Meanwhile, whisk together the remaining oil, mustard and paprika.
• ROAST THE BEEF: When the beef is well browned on all sides, remove from the heat. Season generously with salt and pepper, then brush all over with the mustard mixture. Place in the preheated roasting dish, insert a meat thermometer into the thickest part of the meat and roast in the oven for 2.5-3 hours until the thermometer reads or 60-62°C (140-144°F).
• MAKE THE GRAVY: To make the gravy, heat the butter in the pan that you browned the beef in. Cook the onion, celery and garlic over a medium heat, stirring until softened, around 10 minutes. Stir through the tomato paste and flour, cook for a further two minutes, then pour in the wine.
• THICKEN THE GRAVY: Use a wooden spatula or spoon to scrape up all the browned on flavour on the bottom of the pan, then stir in the beef stock. Simmer until thickened, season to taste with salt and pepper, then strain into a clean saucepan and keep warm.
• REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving.
• MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour.
• COOK YORKSHIRE PUDDINGS: After the meat is out of the oven, turn the heat right up to 230°C / 450°F. Divide the oil or fat between 4 muffin tins and heat in the oven until smoking. When the fat is hot, quickly divide the batter between the tins. Return to the oven and cook without opening the oven door for 15 minutes until puffed and golden brown.
• SLICE AND SERVE: Serve the roast with gravy and Yorkshire puddings, I like to serve mine with honey glazed carrots and green beans.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER BEEF ROAST

Steps:

• Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

SLOW-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

DELICIOUS SLOW-COOKED BEEF POT ROAST

Steps:

• Set oven to 350 degrees F (will reduce oven temperature later).
• Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
• Season the roast with black pepper.
• Grease a roasting pan.
• Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
• In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
• Pour the cola mixture over the roast.
• Cover and cook at 350 degrees F for about 1 hour.
• Uncover and place the carrots and potatoes around the roast.
• Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
• Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
• Let the roast stand for 20 minutes before slicing.

SLOW COOKED BEEF ROAST

Steps:

• Coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
• Place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
• Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies.
• Cover the slow cooker and cook on low for 8 to 10 hours.
• Remove roast to a serving platter and cut into slices, place the veggies around it.
• Pour gravy into a saucepan, (adding the extra flour if needed) and simmer for 2-3 minutes.
• Serve gravy in a boat and pour over the plated sliced roast and veggies.

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

EASY DELICIOUS SLOW COOKER ROAST BEEF

Steps:

• Put Roast Beef into Slow Cooker.
• Cover with Soup Mix.
• Sprinkle with the Black Pepper.
• Top with the three Bay Leaves.
• Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
• OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
• Make gravy from drippings.

SLOW-COOKED ROAST BEEF

Steps:

• In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
• Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
• Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

SLOW COOKER ROAST BEEF

Steps:

• Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Add water until the top 1/2 inch of the roast is not covered. Sprinkle ground pepper on top.
• Cover and cook on low for 22 hours.

SLOW ROASTED BEEF

Steps:

• Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
• In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
• Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
• Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
• When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
• I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.

ULTIMATE ROAST BEEF - SLOW COOKER RECIPE

Steps:

• Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
• Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
• Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
• Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
• Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.