Easiest Way to Cook Perfect Slow Cooker Roast Beef with Red Wine Gravy

Slow Cooker Roast Beef with Red Wine Gravy. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Fry the carrot, onion and celery in the same pan over a medium-high heat for … 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.

Slow Cooker Roast Beef with Red Wine Gravy Add wine, cream of mushroom soup, and brown sauce mix. Transfer roast to a serving platter, reserving juices in slow cooker; keep warm. In a large bowl, combine the remaining ingredients; pour over roast. You can have Slow Cooker Roast Beef with Red Wine Gravy using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Slow Cooker Roast Beef with Red Wine Gravy

  1. Prepare 3 of carrots, peeled and cut in half and then into quarters.
  2. It's 1 of large onion, sliced.
  3. It's 500 ml of stock (I used 1 1/2 beef oxo cubes).
  4. You need 180 ml of red wine.
  5. You need 2 tbsp of light brown sugar.
  6. Prepare 3 tbsp of tomato puree.
  7. Prepare 900 g of topside beef or silverside Beef.
  8. You need 6 tbsp of cornflour.
  9. It's of Sea salt to taste.
  10. Prepare of Ground black pepper to taste.
  11. You need of Olive oil to rub into the beef.

Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. The Slow Cooker Pot Roast is bursting with flavor from the beef broth and red wine to carrots add just the right amount of sweetness. Stir in beef broth mixture; season with salt and pepper, to taste. Turn off the heat and move roast to a large slow cooker.

Slow Cooker Roast Beef with Red Wine Gravy instructions

  1. Add the carrots, onion and 3 tablespoons of Cornflour to the slow cooker. Coat the vegetables well with the cornflour..
  2. Pat dry the beef with kitchen paper. Then rub some olive oil all over the beef then season with a good amount of salt and pepper..
  3. Heat a pan on high and sear the beef on all sides. Transfer to the slow cooker..
  4. Add the beef stock, tomato puree, sugar and wine into the slow cooker. Scoop some of the vegetables to the side of the beef as it should mostly be covered with the liquid..
  5. Cover and cook on low for 3-5 hours until its cooked to preference. I used a meat thermometer and by the time I allowed it to rest it had continued to cook to the point of being well done, so do take into account that it'll continue to cook while it's resting..
  6. When it's cooked rest the beef for upto 30 minutes covered with foil..
  7. To reduce the liquid in the slower cooker, transfer it to a saucepan over medium low heat..
  8. Using a few tablespoons from the sauce, combine it with 3 tablespoons of Cornflour and mix it well. Add to the saucepan..
  9. Simmer until its thickened..
  10. When it's serving time, slice the beef thinly and serve with choice of vegetables..

Add in the carrots, potatoes, onion, and garlic. Mix the beef broth, red wine vinegar, Worcestershire sauce, and celery salt then pour it over the vegetables. While the beef is roasting, prepare the gravy. Chop the shallot finely and place in a saucepan with the wine and port. Boil to reduce the wine and port until about a quarter is left.