Roast beef cooked at home will delight your family and guests. You can slow cook roast beef in the oven or in a slow cooker. Either way, you will want to add carrots, potatoes and onions for flavour and because when they are cooked with the meat, they taste great. If you use the slow cooker, a brisket joint will suffice. If you want an oven roast, a silverside or rib joint is better.
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Peel the garlic, separate into cloves and then put these aside.
Line a 7.5 cm (3 inch) deep roasting pan with foil. Place the beef joint in the roasting pan.
Make small slits in the top, sides and bottom of the joint about 12 cm (5 inches) apart. Stuff each slit with a small to medium sized garlic clove.
Sprinkle the roast with seasoning. Use at least 10 ml (2 tsp) of each seasoning, except salt. You may want to use less salt.
Use more seasoning if you want a spicier roast. For a less spicy joint for use in sandwiches, sprinkle the seasoning lightly on the roast.
Cut the carrots into thirds, and then cut the onions into quarters. If you are using small potatoes, use whole potatoes. If they are large baking potatoes, cut them into quarters. Arrange the vegetables around the meat.
Add 2.5 cm (1 inch) of water to the bottom of the pan. Roast at 135 degrees C (275F) until the centre reaches 49 degrees C (120F) for a rare roast. A temperature of 63 degrees C (145F) in the centre of the joint will kill all bacteria.
Oven roast method
Prepare the roast in the same way as you would for the oven. Cover the meat with water.
Cover and cook at 150 degrees C (300 F) for four hours. Add vegetables and taste for seasoning adjustments.
Cover and cook until the meat pulls apart with a fork.
Slow cooker method
Remove about 125 ml (1/2 cup) of the liquid two hours before the beef is done. Add 30 ml (2 tbsp) of cornstarch and mix until there are no lumps.
Add another 125 ml (1/2 cup) of the beef liquid and mix. Slowly pour the cornstarch mixture into the slow cooker, and stir this until it is well incorporated into the rest of the stock.
Turn the temperature to high and let the stock come to a simmer or low boil. Let this simmer for ten minutes, and then turn down to low and finish the cooking.
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