Pour the stock around the beef. Cover slow cooker with lid and cook on low for 3hr for medium meat, 3hr30min for well done meat (see GH Tip). Lift the joint on to a board or serving plate and cover with tin foil, allow to rest for 10min.
Is there such a thing as slow cooker beef joint?
This Slow Cooker Beef Joint is a true tried and tested family recipe at my house. Like most things, I came rather late in life to the Slow Cooker (Crock Pot) but I have been absolutely revelling in it’s many fabulous foodie facets ever since. This is a gamechanger of a recipe . What cut of beef is best for slow cooking roast beef?
What is the best way to cook a beef joint?
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it’s so tender it falls apart, you’ll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
How do you cook beef in a slow cooker with stock?
Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Pour the stock around the beef. Cover slow cooker with lid and cook on low for 3hr for medium meat, 3hr30min for well done meat (see GH Tip). Lift the joint on to a board or serving plate and cover with tin foil, allow to rest for 10min.
How to cook beef tenderloin in a crock pot?
Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours.
What is the best type of meat for slow cooking?
To get the most out of the slow-cooking technique, use chuck steak, round steak, blade steak, topside, silverside, skirt steak, or (gravy) beef for results you’ll love.
After much experimentation, we can confirm that the best cut to use for a Slow Cooker Sunday Roast Beef – is topside of beef. Topside is a lean cut that comes from the top of the cow’s rear-end. It works so well slow cooked as the long cooking times break down the meat, and it literally melts in your mouth as you eat it.