Go Back
slow cooker beef joint sliced with gravy in slow cooker

Slow Cooker Beef Joint

This recipe for Slow Cooker Beef Joint delivers on all fronts. Not only is it super delicious it is super easy too. The options are endless.
Course Main Course
Cuisine Universal
Keyword slow cooker beef joint
Prep Time 10 minutes
Cook Time 6 hours
30 minutes
Total Time 8 hours 40 minutes
Servings 6 people
Calories 503kcal


  • 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


  • Take out the beef from the fridge 30 mins before you are ready to go, so as to allow the joint to reach room temp. Season with salt.
  • 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°C especially if you're reheating it.
    Remove the beef and set aside to rest for 30 mins covered with foil. Remove the left behind stock 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 another couple of tsps of cornflour and 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.
  • Use the joint in whatever way you want. If you are just using the beef without gravy then cover gravy when cool and put in the fridge for sausages and mash or a cottage pie. Having homemade gravy in the fridge always makes me feel like Delia.
  • Apply to Big Up The Beef Face.



This feeds four with left overs or six in the one sitting as a meal. Obviously it will go a little further served in rolls and sandwiches.
If you do use for rolls and sandwiches then keep the gravy in the fridge for sausages and mash, cottage pie etc.
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 be 71 C. It can become crumbly ,so if it does, thick slices are the way to serve.
Top Tip - I like to make it the day before and allow to go cold before wrapping up and putting in the fridge. It slices very well then.
All nutritional information is only intended as a guide and is approximate.


Calories: 503kcal | Carbohydrates: 1g | Protein: 50g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 173mg | Sodium: 368mg | Potassium: 984mg | Sugar: 1g | Vitamin A: 33IU | Calcium: 49mg | Iron: 5mg