In anticipation of the weekend I’m bringing you an alternative Sunday Roast…
Slow cooker beef with gravy
I’m not sure which was better; the epic Sunday dinner, or the massive amounts of leftovers and new meals I devoured for the following week (I still have a couple of frozen portions ready to go with some cauli rice concoction!). In true slow cooker style the main bit of this recipe is really very simple and effortless, but the extra bit of effort outside of this to make a gravy is still pretty quick and easy if you want the full shebang!
2 tablespoons butter/coconut oil
Joint of beef (I had a 1.16 kg organic Irish beef roasting joint)
Sea salt to taste
3 large carrots – chunkily chopped
2 celery stalks
2 small red onions – quartered
4 cloves of garlic crushed and sliced
1 tablespoon chopped fresh thyme + extra sprigs
pinch of black pepper
3 bay leaves
2 cups broth (I only had chicken stock this time doh! But beef will add much more flavour!)
⅓ cup red wine
1 tablespoon honey
3 tbsp arrowroot flour (you could also sub with rice. Tapioca, or corn flour if wanted)
- The first step is optional but recommended for taste; sear each side of the beef joint in a large pan over a medium heat (to do this just allow each side contact and a min or so cooking time).
- Place in your slow cooker and surround by all the chopped veggies.
- Top with the garlic, and herbs, then pour over the red wine, and broth.
- Leave it to cook on slow for 8-9 hours (I left mine for around 8 and ½ hours total).
- After this time remove the meat (You can place it in a very low oven to stay hot if wanted) and pour out around a cup full of the juices into a saucepan with the flour then thoroughly mix using a balloon whisk to remove any lumps.
- Once this is done you can strain the rest of the juices into the pan along with the honey and slowly bring to the boil, again while whisking, then leave to simmer for around 5 mins while you plate up everything you need to go with the beef.
- You also have two options with the gravy; instead of straining the veg out as above for a smooth gravy, you can mash them or use a handheld blender to get a more thick chunky sauce. If you go for the first choice you can plate up the veg along with the beef after (as I have in the photo).
- Serve it up with any and ALL the trimmings for a glorious Sunday dinner, and enjoy leftovers for days!