Slow Cooker Beef Joint | Good Housekeeping UK
- 5 years ago
No need to worry about juggling oven space with this easy slow cooker beef joint. It will make your roast dinner a doddle! If you prefer your gravy darker in colour, add some browning.
Ingredients
2 onions, thickly sliced
1 carrot, sliced
2 tbsp. wholegrain mustard
1/2 tbsp mustard powder
1/2 tbsp finely chopped rosemary leaves
1 garlic clove, crushed
1/2 tbsp flaked sea salt
1/2 - 1 tsp freshly ground black pepper
1kg beef roasting joint
500 ml (17 fl 0z) beef stock
25g butter
25g plain flour
Directions
Scatter the onions and carrot over the base of the pot of a slow cooker. In a small bowl, stir together both kinds of mustard, rosemary, garlic, salt and pepper. 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.
Melt the butter in a saucepan and stir in the flour. Cook for 3-4min, stirring frequently until bubbling and golden. Strain cooking liquid into jug and discard the vegetables. Add strained liquid to the butter and flour mixture a little at a time, stirring well after each addition. Once 600ml of liquid has been added, bring to the boil and simmer for 3-5min until thickened, whisking constantly. Add more liquid if a thinner gravy is desired. Pour into a serving jug.
Carve the beef into slices and serve with the gravy and your favourite roast dinner trimmings.
Ingredients
2 onions, thickly sliced
1 carrot, sliced
2 tbsp. wholegrain mustard
1/2 tbsp mustard powder
1/2 tbsp finely chopped rosemary leaves
1 garlic clove, crushed
1/2 tbsp flaked sea salt
1/2 - 1 tsp freshly ground black pepper
1kg beef roasting joint
500 ml (17 fl 0z) beef stock
25g butter
25g plain flour
Directions
Scatter the onions and carrot over the base of the pot of a slow cooker. In a small bowl, stir together both kinds of mustard, rosemary, garlic, salt and pepper. 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.
Melt the butter in a saucepan and stir in the flour. Cook for 3-4min, stirring frequently until bubbling and golden. Strain cooking liquid into jug and discard the vegetables. Add strained liquid to the butter and flour mixture a little at a time, stirring well after each addition. Once 600ml of liquid has been added, bring to the boil and simmer for 3-5min until thickened, whisking constantly. Add more liquid if a thinner gravy is desired. Pour into a serving jug.
Carve the beef into slices and serve with the gravy and your favourite roast dinner trimmings.