To cook a beef joint in a slow cooker, follow these key steps:
- Take the beef joint out of the fridge about 30 minutes before cooking to come to room temperature. Pat it dry and season well with salt and pepper.
- Optional but recommended: Sear the beef joint on all sides in a hot pan with a little oil until nicely browned for about 10-15 minutes to develop flavor.
- Deglaze the pan with wine or beef stock, scraping up browned bits to add flavor.
- Place chopped onions, carrots, and other desired vegetables in the slow cooker. Add the beef joint on top.
- Pour in beef stock or broth along with flavorings like soy sauce, Worcestershire sauce, garlic, balsamic vinegar, tomato puree, salt, and bay leaves.
- Cook covered on LOW for 5-8 hours or on HIGH for 3-6 hours until the beef is tender. For a large topside joint, 5-6 hours on LOW is typical.
- Check the internal temperature for doneness: medium-rare 55°C, medium 60°C, medium-well 65°C, well done 70°C+.
- Remove the joint and let it rest for about 30 minutes before slicing.
- Use the cooking liquid to make gravy by straining, then thickening with a cornstarch slurry over heat or in the slow cooker.
This method produces tender, flavorful roast beef with vegetables and rich gravy, perfect as a hearty meal.
