Slow Cooker Beef Joint

This Slow Cooker Beef Joint is a true tried and tested family recipe at my house. Like most things, I came rather late in life to the Slow Cooker (Crock Pot) but I have been absolutely revelling in it's many fabulous foodie facets ever since. This is a gamechanger of a recipe.

What cut of beef is best for slow cooking roast beef?

There are three main options:

Brisket

Brisket is my favorite cut of beef to cook like this and a real beef taste sensation because of the fat running through it so the gravy is sensational.

But Brisket usually needs longer to tenderise than other cuts, up to 9 hours on Low in the Slow Cooker for a large joint and it cannot be cooked for 4-5 hours on High as it will still be tough.

So when I am cooking brisket this way (Low) I rely on a carving fork plunged into it to tell me how tender it is around the 6 hour mark. If it isn't ready I will keep cooking and checking another hour at a time until it becomes soft enough.

I do find it difficult to find a large Brisket joint without visiting the butcher. Make sure you get the thicker end too though as the thinner end can be too fatty.

If there is too much fat for the gravy left in the brisket juices after cooking then I will spoon some of it off and keep it in a mug in the fridge and use for the roast potatoes or to add in my Slow Cooker Beef Casserole at another time.

Silverside

This cut is a very popular cut for roasting joints and I used Silverside, or Rump Roast if you're in the U.S, in these photos for the recipe, as it was on a half price offer at my supermarket. It was delicious.

It is a joint that is easily available in supermarkets this size and loves long and slow cooking.

Topside

Topside is another fabulous choice and one that is often on offer too at the supermarkets. I like to buy when discounted and freeze.

It is a great choice for the Slow Cooker as it loves to be cooked long and slow with big beefy flavours.

Another important point is oftentimes  joints of beef are just labelled Roasting Joints in supermarkets. It doesn't even say what it exactly is. The slow cooker will make all of them tender so I just grab and go.

Here is a great article on the different cuts of beef. Scroll down for the British Guide.

How long does it need in the slow cooker?

Basically you have 2 options. Cook with some liquid for 4-5 hours on High or 6-8 hours on Low (up to 9 hours Low for a large  Brisket). Use your time constraints to make your choice.

I personally prefer to cook this for longer on Low rather than High as it generally produces softer, more tender meat.

Recipe

1.5 kg (53 oz) beef joint

500 mls double strength beef stock

2 heaped tsp cornflour

2 tbsp olive oil

Instructions

I'm afraid I am rather traditional and DON'T like my beef gravy to have anything else other than beef in it but I do understand that most do.

So you can add couple of carrots, celery and an onion in the bottom of the slow cooker here for the beef to hunker down on and flavour the gravy if you prefer. Feel free to add your favourite beef combo flavours.

• Firstly the joint requires a jolly good salt and peppering on all sides.

• Sear in a very hot to trot pan, also on all sides. It is this that gives a good flavour to the whole shebang. You want serious browning. Don't be shy.
• If you would rather you can put the joint into a very hot oven 220 C/425F/Gas Mark 7 for 20-30 minutes to sear instead of the frying pan. I often do.

• Place the beef in the slow cooker and pour in 500 mls of hot Beef Stock.

• Put the lid on and simply let the bronzed beauty cook away for the next 4-5 on High or Low for 6-8 hours (9 hours Low for Brisket). Sometimes the meat will be cooked an hour or so earlier (if cooking on the Low setting) use a carving fork or similar after 6 hours to test how soft the meat is. As you get more experienced you will be able to know straight away if it's ready.
• Ideally 71 C internal temperature (if you have a meat thermometer).
• When the joint is ready, remove and rest for at least 30 minutes.
• I cover mine in silver foil and a couple of clean tea towels to rest.

How to make the beef gravy

• Decant the liquid into a saucepan from the slow cooker pot.
• Put two heaped tablespoons of cornflour into a mug and add a couple of inches of cold water. Stir to dissolve all the corn flour into the water.
• Put the saucepan on the heat. Once the liquid is bubbling a little, pour in the cornflour mixture and, using a whisk, stir until it begins to thicken.

• Repeat if the gravy is not thick enough. So simple I'm snoozing....
• Sometimes I use Bisto gravy granules to thicken the gravy. Whatever suits you sir. It's a great cheat.

• Carve the meat when ready and serve with gravy to rapturous applause

Can you overcook it?

If you have enough liquid in there and the heat is on Low then there is some significant wiggle room here.

I do suggest you use Topside when cooking it for 4-5 hours on High as it is not as lean as Silverside and therefore generally requires less cooking time to tenderise.

It all depends on the amount of fat and collagen running through the meat. Brisket is much more forgiving than a leaner cut such as Silverside.

But that said, I would try to stick to the advised cooking times in your recipe until you are experienced in cooking it.

I usually cook it the day before and reheat it back to temperature in the slow cooker with the beef gravy. If you leave it to go cold and then wrap it up and put it in the fridge, it is super easy to slice the next day and does not crumble at all. Something that can happen if you cook it for the 8 hours (9 hours for Brisket) and serve it straight away.

Serving Suggestions

I have served it here as a traditional Sunday Lunch Roast Beef with gravy. Low on effort and washing up as well as super easy peasy reheating options.

I serve it with roast potatoes, mashed potatoes, vegetables and my easy yorkshire puddings.

My cauliflower cheese is always a hit here and if I'm feeling a bit swish then I make it with my dauphinoise potatoes rather than roasties.

Slow Cooker Sunday Lunch Beef Joint Top Tips

• The ultimate game changer for me is that I like to make slow cooker beef joint the day before and allow to go cold before wrapping up and putting in the fridge. It slices very well then. I reheat it in the slow cooker sliced and  covered with the gravy. It makes life so easy!

• I use any leftover gravy for a Cottage Pie or Sausage Bake. The gravy is almost as good as the joint. Keep sharing the leftover love.
• A smaller or bigger piece of meat may require shorter or longer cooking times although not significantly. The best test is to plunge a fork in to feel if it is soft yet.
• The meat should have an internal temperature of 71 C.
• Use Bisto gravy granules or similar to thicken the gravy for a quick cheat. You may have to add some more water or beef stock.

IF YOU LIKE THIS RECIPE YOU MAY LIKE

Roast Beef Brisket

Slow Cooker Roast Chicken

Slow Cooker Turkey Crown

Slow Cooker Pulled Pork

Slow Cooker Gammon Joint

Other options for Slow Cooker Beef Joint

Slice it thickly for serious Roast Beef Rolls with caramelised onions and mustard or horseradish and rocket served with chunky chips and coleslaw.

I do something similar with my brisket buns here. In fact it's one of my favourite ways to easily feed a crowd. It is an outstanding recipe.

I serve it in big dirty baps with spoonfuls of gravy and have done so for many a standing ovation.

It is also really great to have it just sat cold and covered in the fridge for salads and sandwiches at the drop of a beefy hat.

The children go bonkers for warm roast beef sandwiches and ketchup and one of my husband's all time favourites is cold roast beef and chips.

Beef brownie points all round.

Do let me know how you get on in the comments below. I would love to hear from you. Or do come on over and join me on my Instagram or Facebook Page. I love a good old hairy chin wag.