Slow Cooker Roast Beef


▢Olive oil cooking spray or 2 tbsp olive oil
▢1.4 kg (3 pounds) beef joint such as brisket or topside
▢Salt and pepper to season
▢60 ml (¼ cup) red or white wine (or stock) to deglaze pan
▢2 onions , roughly chopped
▢4 carrots , halved (add more if you like)
▢6 potatoes , peeled and halved (optional)
▢3 tbsp balsamic vinegar
▢3 tbsp soy sauce (or Tamari for GF version)
▢1 tbsp Worcestershire sauce
▢2 tbsp concentrated tomato paste
▢3 garlic cloves , minced
▢1/2 tsp salt
▢480 ml (2 cups) hot beef stock (low sodium beefbroth)
▢2 Bay leaves
▢1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
▢Salt and pepper to season
▢2 tbsp flat leaf parsley , chopped to garnish


Take the beef joint out of the fridge for 30 minutes to come to room temperature. Pat the beef dry with kitchen paper and season well with salt and pepper.
Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!

Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.
Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves to your slow cooker. Stir to combine.
Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.

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