Slow cooker roast beef

This slow cooker roast beef recipe is super easy to make – and saves you on all the washing up afterwards

slow cooker roast beef recipe
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A slow cooker roast beef recipe is a godsend for those of us who struggle with all the pots and pans required for Sunday lunch, to say nothing of all the washing up afterwards. All you need for this recipe is a slow cooker – preferably one the best slow cookers for best results – and your fave Sunday roast ingredients. 

Not got a slow cooker yet? There's a sale on at Argos at the moment – we've listed the best buys below, and the recipes are further down. Bear in mind that you'll need at least a 3.5 litre-sized slow cooker to successfully cook your roast, and that a six litre one will work even better. 

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Slow cooker roast beef recipe

For this classic roast beef recipe, enough for four people, you'll need:

  • Roasting joint, rump cut, or beef brisket, one kilo;
  • Sunflower oil, a couple of tablespoons;
  • Red onions, two;
  • Garlic, two cloves;
  • Rapeseed oil, two to four tablespoons;
  • Potatoes, 500 grams;
  • Carrots, 250 grams;
  • Parsnips, 250 grams;
  • Fine green beans, to serve on the side, 500 grams;
  • Beef stock, 750 ml
  • Plain flour, a couple of tablespoons;
  • Butter, 25 grams;
  • Rosemary and thyme, a couple of sprigs each
  • Bay leaves, two
  • Red wine, a glug

1. If your slow cooker has a sear function, set it to 'sear', add a couple of tablespoons of sunflower oil and sear the beef on both sides first. Otherwise, you can do this in a pan. Remove the beef from the slow cooker and put it to one side, leaving the juices where they are.

2. Line the bottom of your slow cooker with roughly chopped onion, roughly chopped, unpeeled potatoes, carrots (peel first), and the parsnips. Tuck in the garlic cloves. Drizzle with the oil (rapeseed or sunflower will do, too) and lightly season with salt. 

2. Place your roasting joint on top of the vegetables and completely cover with beef stock and a good glug of red wine (a glass full will do). Add the rosemary, thyme, and bay. Put the lid on and cook on a medium setting for about 1.5 hours.

3. After 1.5 hours have passed, pour the remaining liquid carefully out of your cooker and into a pyrex glass jug; let cool. In a small pan, make a roux by mixing the butter and the flour, then gradually add the stock you've just removed from the slow cooker, whisking constantly. Once you've achieved a smooth consistency, you have your gravy. Keep it on a very low heat to warm.

4. Boil the green beans for five to seven minutes; strain.

5. At around the 2.5 to three hour mark, your roast should be done; if you like your meat very well done, you might want to cook for an extra 20 minutes. 

6. Serve with the gravy and the boiled green beans.