This post may contain affiliate links. SLOW COOKER BEEF JOINT – This simple Slow Cooker Beef Joint recipe is the easiest and most delicious pot roast. This Slow Cooker Beef Joint recipe is the easiest slow cooker beef and broccoli most delicious pot roast.

Pop your meat and vegetables in to stew in the morning and then just thicken the gravy before serving. However chaotic life gets during the week, I do LOVE a Sunday roast. There’s something about the ritual of sitting down together and eating a roast dinner, that never fails to warm my cockles. This roast beef takes hardly any preparation. It magically creates gravy as it cooks. FAQs about the Slow Cooker Roast Beef recipe How do you cook beef in a slow cooker?

To make this easy Slow Cooker Beef Joint recipe, sprinkle flour, thyme, garlic powder and salt and pepper on to a chopping board. Dry your topside of beef well with kitchen roll and turn it over the flour mixture until it is well coated. Raw topside rolled in flour and herbs on chopping board. Now, heat the oil in a frying pan and brown the joint of beef all over ensuring, each side is coloured. This seals flavour into the meat.

Remove the meat from the pan and add: garlic, onions, and carrots and cook for five minutes until they begin to soften. Now, put the meat and vegetables into the slow cooker pan. Browned beef joint with can of beef consommé. I used a tin of Beef consommé in this recipe.

It is a perfect cheat for making sauce or gravy for beef based dishes. It gives you a rich dark gravy, and as it is tinned can last in the cupboard for ages meaning its always handy. Cook on HIGH for 5 hours, or LOW for 7. TIME SAVING TIP: My slow cooker pan can be used directly on the hob, check if yours does to, it saves time, and washing up. I haven’t tried heaps of slow cookers, but I LOVE this one as I can use just one pan to quickly sear and cook.

The pan is also super light which I love. How do you make Slow Cooker Roast Beef Gravy? This slow cooker roast beef gravy is so easy. Remove the beef and as many whole carrots as you can from the slow cooker. Now mix cornflour with a little of the cooking liquid until it makes a paste. Put back into the gravy, stir through and cook for a little longer.

For maximum taste reheat the meat in your left over gravy and this keeps it moist. Serve in sliced bread or bread rolls. I often serve leftovers of this with Orzo pasta, super quick to cook and soaks up the gravy beautifully. A drier piece of meat will brown better, and more quickly. Often recipes say there is no need to brown your beef but when browning meat something called the Maillard reaction takes place and it does add depth of flavour. However, it really isn’t the end of the world if you don’t have time to do this step, you will still end up with a tasty roast.

To make this recipe gluten free, simply substitute the plain flour for a gluten free version, like cornflour. You will have lots of gravy so you can freeze any leftovers. FREEZER SPACE SAVING TIP: Pour the gravy into freezer bags and freeze it flat! Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. I LOVE to see your creations. Pop your meat and vegetables in to stew in the morning and then blend the gravy before serving.

Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside with some kitchen paper and then roll all over in the flour mixture. Heat your oil in a large frying pan, or if your slow cooker allows it, by putting the cooking dish onto the hob. Brown off the flour coated meat on all sides. Remove the meat from the pan and add the garlic, onions and carrots and brown for 5 minutes until starting to soften.