Roast dinner is a temperature to slow cook beef that the British do better than anyone else on the planet. This Slow Cooker Roast Beef can’t be beaten for convenience or taste! This Slow Cooker Roast Beef can’t be beaten for convenience or taste! Bec and I have spent a long time refining this recipe.
We’ve tried different cuts of beef, different gravy, different ways of serving the veg with it. What cut of meat should I use for Slow Cooker Roast 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. Note for our US and Canadian friends: Over on your side of the pond cows are butchered and named slightly differently. Whilst we add vegetables to the crockpot to add flavour to the gravy and meat, no roast beef is complete without a good selection of vegetables freshly cooked and served with the beef. Nobody wants carrots that taste exactly the same as everything else!
No Roast Beef is complete without Yorkshire Puddings. What’s the best gravy for Roast Beef? The most flavoursome gravy is made with the meat juices produced whilst cooking the meat. I can’t explain to you how good the red wine gravy in this recipe is!
