slow cooked beef

Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it&#x27;s so much tastier than just a watery broth! I like to make this in my slow cooker but I&#x27;ve also added directions for pressure cooker, stove and oven. 

Pot Roast

kg / 4 lb beef chuck roast, rolled ((Note 1))

salt and pepper

olive oil

onion ((large),

garlic (,

carrots (,

celery (,

(250 milliliters) dry red wine ((sub with beef broth))

beef broth (, salt reduced)

(50 grams) flour

rosemary

thyme

potatoes

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

Transfer beef to slow cooker.

In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

Add wine, reduce by half. Transfer to slow cooker.

Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

Remove beef. Rest for 5 minutes, then slice thickly.

Adjust salt and pepper of Sauce to taste.

Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

This burrito is not your average burrito!&nbsp;

Irishman’s Brisket Burrito

brisket

chili powder

smoked paprika

cumin

cayenne pepper (or

garlic,

kosher salt and pepper

Guiness beer

flour tortillas

leftover french fries or roasted potatoes

Irish cheddar

cabbage

fresh cilantro, chopped

(14 ounce) can fire roasted tomatoes

chipotle chili peppers

juice of 1 lime

cilantro

kosher salt

1. In the bowl of a crockpot, combine the beef, chili powder, paprika, cumin, cayenne, salt, pepper and beer. Add in 1/2 cup of water to cover the brisket.2. Cover and cook on LOW for 8-10 hours or until tender.&nbsp;Shred the beef with two forks and lightly toss with the remaining sauce.&nbsp;3. To make the burritos.&nbsp;Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the brisket, french fries, cheddar cheese, cabbage, cilantro, and salsa (recipe below) towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try to roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. EAT!

1. Combine all ingredients in a blender and pulse until chunky smooth. Season to taste with salt.&nbsp;

Chipotle Salsa

Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes

Pulled firecracker brisket

vegetable oil

beef

red onions, chopped

tbsp sweet smoked paprika

tbsp English mustard powder

cinnamon

½ tsp ground cayenne pepper

1½ tbsp treacle

red wine vinegar,

soft light brown sugar, plus 2 tbsp

garlic cloves, crushed

bay leaves

carton passata

Worcestershire sauce

Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

This Slow Cooker Beef will be become your favourite Sunday Roast - incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and slimming friendly.

Slow Cooker Roast Beef

Olive oil cooking spray (or 2 tbsp olive oil)

1.4 kg (3 pounds) beef joint (such as brisket

Salt and pepper to season

60 ml (¼ cup) red

onions

carrots (, halved (add more if you like))

potatoes (, peeled and halved (optional))

tbsp balsamic vinegar

soy sauce ((or Tamari for GF version))

tbsp concentrated tomato paste

garlic (, minced)

tsp salt

480 ml (2 cups) hot beef stock ((low sodium beefbroth))

Bay leaves

tbsp cornflour (cornstarch) (diluted in 1 tbsp cold water)

Salt and pepper (to season)

tbsp flat leaf parsley (, chopped to garnish)

Take the beef joint out of the fridge for 30 minutes to come to room temperature. Pat the beef dry with kitchen paper and season well with salt and pepper.

Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!

Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.

Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.

Cover the slow cooker and cook your beef joint for 5-8 hours on LOW or 3-6 hours on HIGH. A large topside joint requires around 5-6 hours on LOW setting or 3 on HIGH whereas a brisket can happily cook for up to 8 on LOW and 6 on HIGH. If you can, flip the beef joint over about halfway through the cooking.

Check the beef using a digital thermometer (this is best for a Topside joint which requires less coooking time – Medium rare - 55°C (131°F) | Medium - 60°C ( 140°F) | Medium well - 65°C (149°F) | Well done - 70°C+ (158°F).

Remove the joint from the crockpot and rest for half an hour, loosely covered with foil.

Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.

Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.

Slice the beef against the grain and arrange on a platter with the vegetables. Drizzle with some of the gravy and garnish with fresh chopped parsley.

Serve the roast allowing everyone to pour extra gravy on top - SO YUMMY!

This Slow Cooker Beef will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and suitable for weight loss plans like Slimming World and Weight Watchers.https://www.supergoldenbakes.com/slow-cooker-beef/

Slow Cooker Beef Roast | Supergolden Bakes

Recipe video above. The slow cooked version of  Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it&#039;s made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot

Slow Cooker Beef Stroganoff

tbsp oil

grams/ 1 tbsp butter (, unsalted)

onion

Dijon Mustard

tbsp flour (, plain / all purpose)

sour cream (, full fat best)

butter (, unsalted)

mushrooms

garlic (, finely minced)

tsp salt and pepper

egg potato

Chives

Pat beef dry then sprinkle with all the salt and pepper.

Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat.

Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.

Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.

Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that&#039;s ok, it will dissolve.

Add the beef stock and stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.

Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.

Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it&#x27;s simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.

Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.

Other pressure cookers: 40 minutes on high, same method as slow cooker.

SLOW COOKING - choose method:

Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.

GARLIC BUTTER MUSHROOMS:

Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew - careful, the beef is delicate!

Gently stir in mushrooms.

Serve over noodles, pasta or mashed potato, sprinkled with chives!

FINISHING STEW:

Braised Beef with Gravy-Like Sauce and Vegetables

lbs beef ((e.g. chuck, shanks

Tbsp butter

button mushrooms ((rinsed, whole))

carrots ((medium,

leeks ((white and light green parts only, sliced 1/4" thick))

shallots

garlic

all purpose flour

beef broth ((or beef stock, heated))

Tbsp red wine vinegar

Kosher salt ((to taste))

tsp black pepper ((plus more to taste))

tsp nutmeg

herbs ((for garnish))

Start preheating the oven to 350F.

If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.

Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.

Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.

Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.

Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.

Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly.&nbsp;If using, place the garlic bulbs&nbsp;cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.

Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.

Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

Slow cooker beef stew is a staple among fall and winter slow cooker recipes. This recipe is loaded with the usual potatoes, carrots and celery for a hearty meal, including robust flavor from our Beef Stew Seasoning. For a quick skillet meal, try our easy beef stew recipe for the stovetop.

Beef Stew Recipe for the Slow Cooker

water

McCormick® Beef Stew Seasoning Mix

beef stew meat

flour

potato chunks

carrot chunks

celery

step 1

 Mix vegetables, water and Beef Stew Seasoning Mix in slow cooker.

step 2

 Coat beef with flour. Stir into ingredients in slow cooker. Cover.

step 3

 Cook 8 hours on LOW or 5 hours on HIGH until beef is tender.

For a more authentic chilli with a depth of flavour, use diced belly pork, beef steak and pancetta and slowly simmer

Ultimate chilli con carne

lean belly pork slices

skirt steak beef

pancetta bacon

lemon

tbsp Mexican chilli powder (see tip) or the milder dulce pimentón powder

tsp cumin

tbsp flour

oregano

tomato purée

milliliters red wine

milliliters chicken or beef stock

can black beans

rice

soured cream

firm ripe avocados

limes

tbsp sweet chilli dipping sauce

tbsp chopped coriander or chives

The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.

Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.

Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.

Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.

Tender beef short ribs slowly cooked in a savory sweet and sour pomegranate sauce served over rice or potato!

Sticky Pomegranate Braised Short Ribs

Top 14 slow cooked beef recipes from across the web

The most viewed slow cooked beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pot Roast

Irishman’s Brisket Burrito

Pulled firecracker brisket

Slow Cooker Roast Beef

Slow Cooker Beef Stroganoff

Braised Beef with Gravy-Like Sauce ...

Beef Stew Recipe for the Slow Cooke...

Ultimate chilli con carne

Sticky Pomegranate Braised Short Ri...

Slow Cooker Beef Brisket Soup

Slow-cooked Coconut Beef Curry

Braised Beef Recipe – Slow Cooked, ...

Slow Roast Silverside Beef Joint

The BEST Beef Pot Roast Recipe

Top 14 slow cooked beef recipes from across the web

The most viewed slow cooked beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pot Roast

Irishman’s Brisket Burrito

Pulled firecracker brisket

Slow Cooker Roast Beef

Slow Cooker Beef Stroganoff

Braised Beef with Gravy-Like Sauce ...

Beef Stew Recipe for the Slow Cooke...

Ultimate chilli con carne

Sticky Pomegranate Braised Short Ri...

Slow Cooker Beef Brisket Soup

Slow-cooked Coconut Beef Curry

Braised Beef Recipe – Slow Cooked, ...

Slow Roast Silverside Beef Joint

The BEST Beef Pot Roast Recipe

The most viewed slow cooked beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine