There are not many dishes that are nutritious and delicious at the same time. In this day and age, there are many trade-offs that one has to make before filling one’s stomach to the brim. While many opt for chips and fish for a healthy duo of carbs and protein, a roast dinner is more balanced and adds much flavor to your dinner.
If you do some research before treating yourself with a slow cooker roast beef, you will find that there are many “one-pot roast” recipes that involve throwing all things in the cooker and leaving it to cook. A lot of people do not like the idea of boiled potatoes in gravy. Oven-baked roast potatoes go very well with the roast.
Also, there are many things to keep in mind before actually roasting that juicy slice of beef, like different cuts of beef, different gravy, and different ways of serving it with vegetables, etc.
So, without further ado, let’s get to it:
The Cut of Beef
After consultation from expert chefs and many experimentations, there has been a general consensus that the topside of beef is the most suited to roast. It’s a lean cut that comes from the top of the cow’s rear-end. The long roasting time breaks the meat down which in turn melts in your mouth as you eat it, literally.
The other quality of the topside is that it holds itself together really when it is cooked and does not fall apart like brisket. It cuts into slices tastefully but it’s tender and delicate.
In money terms, the topside is on the cheaper side of the spectrum which makes it a great contender for Sunday fiesta if you have a lot of mouths to feed.
Across the Atlantic, in the US and Canada, topside is named differently and called a “top round”.
Top Tips for Slow Cooker Roast Beef
• To get the best flavor with tender slices of juicy beef, one of the most important things to keep in mind is to sear the meat before you start cooking. Many believe that sealing the beef would lock in moisture, but you initiate “Mailliard reaction” by searing the meat on high temperatures. This adds to the delicious “meaty” flavor.
• We believe that no roast beef is complete without a generous assortment of freshly cooked and served vegetables. That’s why to add flavor to the gravy and meat, we add vegetables to the crockpot. Nobody wants vegetables that taste exactly the same as everything else.
• A tip on the side for Brits, no roast beef is complete without Yorkshire Puddings.
The Best Gravy for Roast Beef
One of the most delicious gravies is made with meat juices which are produced when meat is slow cooking. In our recipe, we used red wine and beef stock to make gravy. This method ensures that nothing goes to waste because all this stew is reduced, seasoned, and tweaked at the end. The red wine gravy is beyond comparison.
The viscosity of gravy is what gives it characteristic thickness and fluidity. So, make sure that the gravy is not watery nor is it too thick that it won’t pour. After the beef is cooked, do ensure that the gravy is reduced. If you reach both extremes, you can add boiling water, or cook further when till you reach the level of thickness you are happy with.
Now for the wine, many might think that using an expensive bottle may add taste to the gravy. This could not be farther from the truth. In reality, you can use any bottle of red lying in your cupboard.
Vegetables That Go With Roast Beef
The list is endless as to which vegetable goes with roast beef. Usually, most people eat it with roast potatoes, winter greens, and carrot swede mash.
Still, from the endless list, you can also serve roast beef with the following:
• Cauliflower (or cauliflower cheese)
• Brussels Sprouts
A friendly reminder for the Brits: Don’t forget your Yorkshire Puddings!
Time to Roast Beef in Red Wine
For the best results, you cannot be sure about the time it takes to roast beef. So, instead of sticking to blind numbers, check the internal temperature of the meat using a meat thermometer.
Following is the simple guide for keeping the optimum temperature:
• Rare: 50C
• Medium: 60C
• Well done: 70C
How to Prepare Slow Cooker Roast Beef
• Slow Cooker
• Meat Thermometer
• 1 Kg (2.2 Lb) Topside Or Top Round Beef
• 500 Ml (2.1 Cups) Beef Stock
• 187.5 Ml (0.8 Cups) Red Wine – ¼ Bottle
• 2 Carrots – Roughly Chopped
• 1 Onion – Sliced
• 6 Tbsp Cornflour
• 3 Tbsp Tomato Puree
• 2 Tsp Sugar
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tbsp Olive Oil
Read the full slow cooker roast beef recipe