Roast Meat In Slow Cooker

Slow-cooker roast beef

15m prep
6h 25m cook
6 servings

Recipe may contain soy.

Pull out the slow cooker for a classic roast beef and vegetables recipe.

11 Ingredients
5 Method Steps

11 Ingredients

2 tbsp olive oil
1.8kg piece beef topside or beef blade roast
3 small pickling onions, quartered
2 garlic cloves, crushed
1/3 cup dry white wine
3 tsp wholegrain mustard
1 1/2 cups Massel beef stock
1 bunch baby (Dutch) carrots, trimmed, peeled
3 sprigs fresh thyme
1/2 cup frozen peas
Select all ingredients

5 Method Steps

Heat 1 tbsp oil in a large frying pan over medium high heat. Cook beef (1.8kg piece beef topside or beef blade roast) for 6 minutes, turning, or until browned all over. Place in bowl of slow cooker.
Heat remaining 1 tbsp oil in pan. Add onion (3 small pickling onions, quartered) and garlic (2 garlic cloves, crushed) . Cook, stirring, for 3 minutes or until just softened. Add wine (1/3 cup dry white wine) . Reduce liquid by half. Stir in mustard (3 tsp wholegrain mustard) and stock (1 1/2 cups Massel beef stock) . Carefully transfer to slow cooker.
Add potatoes (500g chat potatoes) , carrot (1 bunch baby (Dutch) carrots, trimmed, peeled) and thyme (3 sprigs fresh thyme) . Season with pepper. Cover with lid. Cook on low for 6 hours or until beef is tender.
Add peas (1/2 cup frozen peas) . Cook for 10 minutes.
Serve sliced beef with vegetables and a little cooking liquid (see note).

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Recipe Notes

Serve with gravy if you prefer a thick sauce. Add 1 tablespoon cornflour to pan juices and stir over medium heat until thickened.

For the pressure cooker: Follow steps 1 and 2, transferring to cooker. Add halved potatoes to cooker with carrots and thyme. Season with pepper. Seal cooker.

Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 1 hour.

Release steam, following manufacturer's instructions. Return to stovetop over medium heat. Add peas. Cook for 5 minutes or until heated. Serve.