Slow Cooker Roast Beef

5 from 1 vote

This mouth-wateringly tender and juicy slow cooker roast beef is bathing in its own deeply flavoured gravy and goes with absolutely anything.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner

Cuisine: British

Keyword: slow cooker roast beef

Servings: people

Pat the beef joint dry with paper towel, then season generously with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan and brown the beef, keep turning the joint, so it’s golden all over. It will take approximately 10-15 minutes. Transfer to a slow cooker.
To the same pan, add the chopped onion, minced rosemary and diced carrot, cook for 5 minutes over low heat, then add the sliced garlic and cook briefly for a few seconds to avoid burning, then deglaze with the red wine and scrape the bottom of the pan to release the burnt bits into the sauce. Add the beef stock and ketchup, stir to combine and take off the heat.
Pour the mixture over the beef joint together with the bay leaves and cook on LOW for 8 hours or on High for 4 hours.
Remove the meat from the slow cooker and keep warm. Remove the bay leaves from the liquid and discard. Blend the vegetables with an immersion blender, then add the cornstarch and simmer until thickened. Alternatively you can skip this step and keep your gravy chunky. Slice the roast and serve with the gravy.