Slow cooking is a wonderful way to achieve a perfectly cooked roast beef with very little fuss. It is not only easy, but yields the most perfectly cooked, tender beef you could imagine. Beef can be a little expensive, but I always look out for when it is on sale and buy a couple of pieces to put in the freezer. One 2kg/4.5lb piece does our family for at least two meals, so it can be quite economical if purchased on sale. The beauty of the slow cooker is that you can pop the beef on in the morning and then leave it to cook virtually unattended all day.

I like to take the meat out of the slow cooker and brown it in the oven for 30 minutes before serving. This step is not essential at all, it will taste great directly from the slow cooker, you will just need to cook it a little longer. As with all slow cooker recipes, it may take a little bit of trial and error to get to know your slow cooker, and you may need to adjust cooking times accordingly. The other great thing about cooking a piece of beef in the slow cooker is that all the wonderful juices collect in the bottom and can be used to make a delicious, no fuss gravy.

Delicious roast beef, gravy and mixed vegetables.
Delicious roast beef, gravy and mixed vegetables.


  1. Grease slow cooker liner with a little oil
  2. Place an upturned saucer in bottom of large slow cooker
  3. Place 2kg/4.5lb piece of beef (I used bolar blade) on the saucer (to keep it from stewing in juices), cover with lid
  4. Put slow cooker on high for 1hr
  5. Turn slow cooker down to low for approx. 7 hours
  6. Take beef out and place it in a roasting pan
  7. Place in oven for 30 minutes or so on 180 C/350 F to brown
  8. Let meat rest for 10 mins or so, before carving
Place uncooked beef in slow cooker on upturned saucer.
Place uncooked beef in slow cooker on upturned saucer.

Home-made gravy


  • ½ c cold water
  • 2 ½ tbsp. flour (or gluten free flour)
  • 1 ¾ c meat juices
  • ¼ tsp salt


  1. In a small saucepan combine ½ cup of cold water with the flour, using a fork to remove lumps
  2. Add meat juices and salt (add a little more water if you don’t quite have enough juices)
  3. Stir continuously over medium heat until gravy begins to bubble a little and thicken
Nothing beats home-made gravy!
Nothing beats home-made gravy!

Serve beef with roast veggies and gravy