Imagine coming home to the irresistible aroma of tender roast beef, simmering in a rich and flavorful gravy, all prepared in your trusty slow cooker. This best slow cooker roast beef and gravy recipe promises just that – a hassle-free, mouth-watering dish that requires minimal prep yet delivers maximum flavor.

Perfect for busy weekdays, special occasions, or simply when you crave the comforting taste of home-cooked roast beef. With just a few simple ingredients and your slow cooker doing most of the work, you can sit back and relax, knowing a delectable meal awaits.

Selecting the Best Beef for Slow Cooking

When it comes to preparing a mouth-watering slow cooker roast beef and gravy, selecting the right cut of beef is paramount. Brisket emerges as an excellent choice because its composition requires slow cooking to break down the connective tissues, resulting in tender, flavorful meat. This cut is celebrated for its rich flavor profile, which enhances the overall taste of the dish.

However, brisket is not the only option for achieving a delectable slow-cooked roast beef. A joint of silverside or topside can serve as outstanding alternatives. These cuts, while leaner than brisket, still possess enough connective tissue that mellows down beautifully in the slow cooking process, yielding a roast that’s both succulent and aromatic.

The key to selecting the best beef for slow cooking lies in understanding marbling and size. Marbling refers to the small streaks of fat within the muscle. These fat deposits melt during the slow cooking process, infusing the meat with moisture and flavour. A well-marbled cut keeps the beef juicy and enhances its taste, making it more tender and enjoyable to eat.

Size is also an important consideration. For practical purposes, the beef cut should fit comfortably in your slow cooker, allowing even cooking without overcrowding the pot. A general recommendation is to choose a size that leaves enough room for the cut itself and sufficient liquid for making gravy, ensuring the meat cooks evenly and remains moist.

Whether opting for the flavourful brisket, the leaner silverside, or the tender topside, look for cuts with good marbling. Remember to consider the size of your slow cooker when making your selection to guarantee a successful, delectable roast beef with rich, savoury gravy.

Preparation of the Beef

Preparing the perfect roast beef begins with the right seasoning to enhance the meat’s natural flavors. Start by patting your chosen cut dry with paper towels to ensure the seasonings adhere well. Create a robust seasoning mix with kosher salt, freshly ground black pepper, and your choice of dried herbs such as rosemary, thyme, and garlic powder. Rub this mixture generously over the entire surface of the beef to infuse it with flavour.

Before slow cooking, searing the beef is a crucial step that shouldn’t be overlooked. Heat a tablespoon or two of cooking oil in a heavy skillet over high heat. Once the oil is shimmering, add the beef, searing each side for a few minutes until a golden-brown crust forms. This process not only adds a depth of flavour but also locks in the juices, making the roast more succulent.

After searing, place the beef in your slow cooker. To enhance the taste further and create a base for a delicious gravy, deglaze the skillet with a splash of red wine or beef broth, scraping up any browned bits from the bottom. Pour this flavourful liquid over the beef in the slow cooker. Add onions, carrots, and perhaps a few cloves of garlic around the beef to enrich the overall flavour of the dish.

While searing meat before slow cooking is a common practice believed to lock in juices and add depth of flavour, it’s worth noting that this step is more about personal preference than a culinary must. Some argue that when meat is destined for the slow cooker, the prolonged cooking process naturally tenderizes and infuses the meat with flavor, making the initial sear somewhat redundant. Essentially, whether or not to sear your roast beef before placing it into the slow cooker depends on your taste and the extra time you’re willing to invest. Some home cooks skip the searing step entirely and still rave about the tenderness and taste of their slow-cooked roasts.

Mastering the Art of Gravy Making

Making a rich and flavorful gravy can greatly enhance the taste of roast beef. You have several options for creating gravy. One is to purchase ready-made gravy from the supermarket. Another option is to use gravy granules which can be convenient and quick.

However, for a more authentic and flavourful gravy, consider taking advantage of the beef’s cooking juices. By incorporating a few tablespoons of flour, some red wine, and beef stock into the cooking juices of the beef, you can create a gravy that thickens as it cooks, enveloping the meat in a deliciously savoury sauce that elevates the dish to a new level of taste.

See our Roast Beef with Gravy Recipes

  • 1kg Brisket Joint
  • 1 Onion
  • 2 Tablespoons Flour
  • 1 Teaspoon Garlic Puree
  • 1 Beef Stock Pot
  • 1 Tablespoon Mustard Powder
  • 1 Tablespoon Worcester Sauce
  • 1 Tablespoon Thyme
  • 750g – 1kg Beef Roasting Joint
  • 1 Red Onion
  • 2 Tablespoons Plain Flour
  • 1 Beef Stock pot
  • 1 Tablespoon Tomato Puree
  • 1 Teaspoon Garlic Puree
  • 200ml Red Wine