This easy Slow Cooker Beef Joint is a melt in the mouth beef tried and tested family recipe at my house and always how I make my Sunday Roast. You can easily get ahead and it produces lots of incredible beef gravy.
*Scroll down to the bottom of the page for the full printable recipe. Below is a step by step guide & lots of tips and tricks to help you on your beef journey.*
Jump to:
- What cut of beef is best for this recipe?
- Ingredients
- How to cook melt in your mouth roast beef in the slow cooker
- How to make the beef gravy
- Can you overcook a beef joint in the slow cooker?
- Serving Suggestions
- Top tips & tricks
- More Sunday lunch recipes
- Slow Cooker Roast Beef Joint with Gravy
- More Sunday lunch recipes
*The ultimate game changer for me is that I like to cook this completely the day before I am serving it and allow it to cool before wrapping up and putting in the fridge overnight. It slices very, very well then. I reheat the slices until piping hot in the slow cooker with the gravy. It makes life so easy!*
What cut of beef is best for this recipe?
These are the most common choices in the U.K:
Brisket (takes longer to cook than the other cuts), Top Side (Top Rump) or Silverside (Rump Roast). Another important point is oftentimes in British supermarkets joints of beef are just labelled Roasting Joints. It doesn't even say what it exactly is although it will say if it's brisket. The slow cooker will make all of them tender so I just grab and go.
*The recipe below is for a standard beef joint bought from the supermarket and labelled as a roasting joint.*
Ingredients
- 1.5 kg (53 oz) beef joint
- 2 tbsp olive oil
- 500 mls double strength beef stock
- 2 heaped tsp cornflour
Serves 6 or 4 with the best leftovers.
How to cook melt in your mouth roast beef in the slow cooker
- Firstly get the joint out of the fridge for an hour as it requires a jolly good salt and peppering on all sides and to come up to room temperature. If you are searing this in the oven (see next step) rather than a frying pan you don't have to worry, it will heat up in the oven enough.
- 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 or wear a bikini, there will be a lot of sizzling.
- 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 and not because I am wearing a bikini.
- Place the beef in the slow cooker and pour in 500 ml of double strength 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.
- The meat should reach 71 C internal temperature.
- When the joint is ready, remove carefully and set aside. If you are intending to serve this on another day then it is at this point that you can leave it to cool covered, before wrapping and leaving in the fridge. Leave it unsliced.
- If I'm serving more or less straight away then I cover mine in silver foil and a couple of clean tea towels to rest for at least 30 minutes.
- Carve the meat carefully when ready with a sharp knife (a sharp knife helps the meat break up less as sometimes it can be soft around the edges, I so know how it feels) and serve with gravy to rapturous applause.
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 to the cornflour. 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 with 1 heaped tsp of cornflour and generous splash of water this time. So simple I'm snoozing....
- Sometimes, or to be honest, always, I use gravy granules to thicken the gravy. Whatever suits you sir. It's a great cheat.
Can you overcook a beef joint in the slow cooker?
If you have enough liquid in there and the heat is on Low then there is some significant wiggle room here. Brisket is much more forgiving than a leaner cut such as Silverside.
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.
But that said, I would try to stick to the advised cooking times in your recipe until you are experienced in cooking it, slow cooking should always produce melt in your mouth beef in my significant experience.
Serving Suggestions
I have served it here as a traditional Sunday Lunch with gravy. Low on effort and washing up as well as super easypeasy reheating options.
I serve it with roast potatoes, mashed potatoes, cheesy mash, braised red cabbage, roast carrots, any 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.
Top tips & tricks
- Add a 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. I am strictly a beef only flavour kinda gal, but do add your favourite beef combo flavours.
- I do find it difficult to find a large Brisket joint without visiting the butcher. Make sure you get the thicker end 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.
- 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 towards the end of the cooking time.
- 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 personally prefer to cook this recipe longer on Low rather than High as it generally produces softer, more melt in your mouth meat.
- The meat should have reached 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 to get the right consistency.
Slow Cooker Roast Beef Joint with Gravy
Ingredients
- 1.5 kgs joint of beef at room temp
- 500 mls double strength beef stock 2 x stock pot jelly/cube
- 2 heaped tsps corn flour
- 2 tbsps olive oil
Instructions
- Firstly get the joint out of the fridge for an hour as it requires a jolly good salt and peppering on all sides and to come up to room temperature however if you are searing this in the oven rather than a frying pan you don't have to worry it will heat up in the oven enough but still salt all over.
- Put a large frying pan on a high heat and add the olive oil. Standing in the braced position and using some serious tongs, sear the bejesus out of your joint. It will hiss and spit. Don't do it in a bikini or speedos.You can also cook for 20 minutes in a really hot oven 220 °C/425 F/Gas Mark 7 to brown it instead.
- Place the browned joint in the slow cooker. Pour over the 500 mls stock and put on the lid. Cook for 4-5 hours on High or Low 6/8 hours (maybe 9 hours on Low for Brisket).If cooking on Low I rely on a carving fork plunged into it to tell me how ready 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.
- The internal temperature should reach 71℃. Remove the beef and set aside to rest for 30 mins covered with foil and a couple of clean tea towels or similar. Remove the left behind stock carefully and decant into a saucepan. Carve the beef when you are ready for it. If you are serving the beef at a later date allow to cool before putting in the fridge covered.
- To make the gravy put the cornflour in a mug and add a couple of inches of cold water. Stir well to dissolve. Put the saucepan on the heat and making sure the stock in the saucepan is bubbling a bit add the cornflour mixture. Using a whisk keep whisking as the stock bubbles. It should be nicely thickened, if it isn't then repeat with 1 tsp cornflour and 1 generous splash of water.You can use Bisto gravy granules to thicken the gravy too. I scatter a couple of tbsps in at a time until I get the thickness and flavour I want.
Video
Notes
-
- I do find it difficult to find a large Brisket joint without visiting the butcher. Make sure you get the thicker end as the thinner end can be too fatty.
- 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.
-
-
- 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.
-
- 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.
-
- 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 personally prefer to cook this for longer on Low rather than High as it generally produces softer, more melt in your mouth meat.
-
- 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.
Nutrition
All nutritional information is approximate and intended only as a guide.
More Sunday lunch recipes
- Roast Beef Brisket
- Slow Cooker Brisket
- 10 Easy Sunday Dinner Recipes
- Slow Cooker Roast Chicken
- Slow Cooker Turkey Crown
- Slow Cooker Gammon Joint
- Slow Cooker Gammon in Brown Sugar
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.
Cat | Curly's Cooking says
Ooh this does look tasty! I don't cook enough beef joints (read that as I have never cooked a beef joint!) and this is tempting me to give it a go because of how easy it is.
applytofaceblog says
Oh Cat! Gosh this is def the one to start with. Then I personally recommend the Roast Brisket, almost as easy. The smell of it too is just divine!
Monika says
I still haven't got a slow cooker but with recipes like this one I am more and more convinced I need to get one soon! Thank you for bringing your lovely recipe to #CookBlogShare
Corina Blum says
I love my slow cooker and it is great for cooking beef joints in. I need to do that more as I think it's at least a year since I've cooked one in mine so thank you for the reminder too! I definitely need to do it again. Thanks for sharing with #CookOnceEatTwice too!
Perry Thomas says
My wife and I are now converts.
applytofaceblog says
That's brilliant! Did you make it the night before or on the day? It's such a great way to cook it. So glad you enjoyed it and thanks so much for leaving your comment. It has made my day!
Joseph says
Just reading the whole recipe made my day let alone the actual eating. Have you thought of writing a book your brilliant.
applytofaceblog says
Thank you for your kind words!
Jane Durand says
my elderly mum used to poor a little boiling water over the joint instead of searing it in a pan and it seems to work out good.
Jenny says
Thank you for that great tip! I love this x
Clare says
So easy
So delicious
I could eat the whole lot!!
And almost did!
Top recipe bird
Cx
Jenny says
Thank you Clare! I look forward to it every Sunday that I cook it. Which is most!
John MURPHY says
Can I sow cook it for 6 hours and then take it out to brown it of in the oven for about 30 minutes then I would have the gravy from the slow cooker and the juice from the roasting top quality gravy
Jenny says
I would think so. I have never done it that way round but can't see it being a problem. It's a great recipe for beef and I do it most Sundays. I can't see it ever changing either. Enjoy!
Alison says
Made this today and normally the slow cooker isn't my favourite tool as previous efforts using it have been a let down but this was awesome and definitely one to add to my repertoire! I love your witty stle of writing and did as you said and seared the bejesus out of it! Brilliant
Jenny says
Squeal! I love that you thought it brilliant! It so is. I made it today too! I put it in at 8 a.m and then got it out at 5 pm. It was Brisket so gave it that extra time. Just incredible. The slow cooker is your best friend here. Thanks so much for letting me know x
David says
How do you know what type of meat it is though - mine just says roasting joint (from Morrisons). Been in on high for 1 hr then I turned it down to low (still in now after 4 further hours - I did flip it though - so opening the lid may add an extra time - nervous about how long I should leave it in for (as I don't think it's brisket!)
Jenny says
Hi David, it won't be brisket or it would have said so on the packet. Obviously I can only give you general advice because I don't know enough details but I would say if it's been in there that long with an hour on high it should either be ready now or after another hour. I tell by how soft it is when i push a carving fork in. I always want it to go in without too much resistance. I know not the easiest point to get across but experience will tell you eventually. If it's obviously soft then you're ready but if it resists significantly then leave it some more to cook. I hope that helps! Thank you for asking. I hope it turns out delicious!
David says
Thank you for the quick reply! I just took the plunge and took it out, it seems soft (resting now) just hope I haven't overcooked it if you know what I mean! But it was in lots of liquid so hope it's ok! I get that every joint and slow cooker is different so it's all learning - and recipes like this given the current energy crisis are so useful! Thanks for a great recipe!
Liz says
if you put it in the fridge overnight, how do you warm it up the next day? I want to do it for Christmas but I'm wondering if it will be dry by reheating?
I have some people who don't like gravy so that wouldnt be an ideal way to heat it.
thanks!
Jenny says
Hi,
I've never reheated it without the gravy I'm afraid. I don't want to suggest anything without trialling it first but I would start my first trial by wrapping it in some wet baking paper that you have scrumpled up before putting it under the tap. I would do a double layer of that and then reheat it a 180 C oven for about 10 mins but depending on the size and thickness of the slices it might need longer. The meat will need to be piping hot though. Sorry I can't help. Maybe another option would be to reheat in gravy and then scrape most of it off if the guests are ok with that. You could also microwave it too. Sorry I can't give you an exact answer. Have a lovely Christmas!
Sally says
Hi, how long do you reheat the roast fe the day after in the slow cooker? Looks gorgeous!
Jenny says
Hi, it depends on how you are reheating it. If you are doing it altogether in a big old saucepan over a medium heat then it won't take as long as reheating it in the slow cooker. I like to reheat the gravy separately so that it is boiling and then carefully pour it back over the meat making sure that it gets in between all the slices and then heat on High until the meat is piping hot and it must all be piping hot even in the centre of the slices. Thank you so much for reaching out it really is the best stress free way to cook it in my opinion.Enjoy!