Joint of beef in the slow cooker?

[Glee Fan]

Any hints or special things to add?

Never done it this way before but thought I’d give it a go!

Thank you 😊

[Dizzny Momma]

I'm afraid I'm the plain and simple type of cook and only bought a slow cooker last year but having cooked a joint of beef by just putting it in for 8 hours with nothing else I couldn't believe how tender and tasty it was, plus lots of 'stock' to make yummy gravy
Margaret

[letty]

I put a beef stock cube and a little water in the bottom, makes a lovely gravy

[WhereIBelong]

Originally Posted by Dizzny Momma

I'm afraid I'm the plain and simple type of cook and only bought a slow cooker last year but having cooked a joint of beef by just putting it in for 8 hours with nothing else I couldn't believe how tender and tasty it was, plus lots of 'stock' to make yummy gravy
Margaret

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We do the same.

Same with a whole chicken or a shoulder of pork too - incredibly tender meat.

[stevo25]

I tend to brown the meat first in a frying pan, and have alternated between a whole bottle of cheap red, or some interesting ale. The meat can be removed and the liquor can be made into a gravy

[HevaDuck]

A drizzle of olive oil , sprinkle a bit of thyme and season with salt and pepper

[Guest]

We put finely chopped onions, shallots in their skin, red wine, salt, pepper, teaspoon of carroway seeds and a splash of Worcester sauce. Can add carrots / potatoes if you prefer stew sauce.

That's our recipe, but can search for slowcooked beef with carroway seeds.

[TinkTatoo]

I’ve got a sear and stew slow cooker so I just brown the meat, take it out then just sauté some onion & carrot put the meat back in and cook on low for about 8 hours I don’t add any stock or water. The meat is tender and there’s plenty of juice to make a gravy

[Glee Fan]

Thanks everyone. Going to do this for Sunday lunch tomorrow. I’ll report back afterwards!

[archibald]

I would say to cook it longer - I think nothing of popping a joint in 24hrs in advance (I use big cheap joints). With beef just add a little stock and a bit of veg under, and a lot of mustard and paprika on top, switch on high for an hour and then low forever.