Slow Cooker Roast Beef Joint with Gravy
This easy recipe for Slow Cooker Roast Beef Joint with gravy just always delivers. My Sunday favourite, tender beef with the best gravy and super easy on the washing up.
Servings 6 people
Calories 503kcal
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
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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- I personally prefer to cook this for longer on Low rather than High as it generally produces softer, more melt in your mouth meat.
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- The meat should have an internal temperature of 71 C.
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- 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
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