Slow Cooker Roast Beef with Gravy
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 kg Beef joint
- ยฝ teaspoon Fine sea salt
- 1 teaspoon Ground black pepper
- 4 tablespoons Plain flour
- 1 teaspoon Olive oil
- 2 Shallots (diced)
- 2 Garlic cloves (crushed)
- 10 g Fresh thyme
- 500 ml Beef stock
- 1 tablespoon Cornflour (corn starch)
- 2 tablespoons Cold water
Method
- Prepare the beef. Take 1.5 kg of Beef joint out of its packaging and pat it thoroughly dry with kitchen paper.
- Coat the beef: Season all over with ยฝ teaspoon of Fine sea salt and 1 teaspoon of Ground black pepper, then coat it lightly in 4 tablespoons of Plain flour, shaking off any excess.
- Brown the beef. Heat 1 teaspoon of Olive oil in a large frying pan over a medium-high heat.Add the beef and sear it on all sides until deeply browned. Take your time with this - it takes around 8-10 minutes to get plenty of colour all over a large joint.
- Prepare the slow cooker. Put 2 Shallots (diced), 2 Garlic cloves (crushed) and 10 g of Fresh thyme into the slow cooker and pour in 500 ml of Beef stock.
- Add the beef. Sit the browned beef joint in the slow cooker.The stock does not need to cover the beef. The joint will release more liquid as it cooks and the closed slow cooker prevents much moisture from escaping.
- Put the lid on the slow cooker.
- Slow cook. Cook for approximately:7 hours on LOW, or 4 hours on HIGH.
- Rest the beef. Carefully lift the beef onto a board or warm plate and cover it loosely with foil.Leave it to rest for 20-30 minutes while you make the gravy.
- Make the gravy: Strain the cooking liquid from the slow cooker into a saucepan. Bring to a gentle simmer. Mix 1 tablespoon of Cornflour (corn starch) with up to 2 tablespoons of Cold water until smooth, then gradually whisk it into the cooking liquid. Simmer for 5-10 minutes, until thickened to your liking.Taste and season if needed.
- Carve the beef: Remove any butcher's string just before carving and slice the beef across the grain.