Best Slow Cooked Roast Beef Recipe

Best slow cooked roast beef recipe.

Very easy and delicious beef recipe. Cubed beef with tomatoes and onions cooked in a slow cooker. Serve it over the cooked noodles. You may also like Braised Beef with Horseradish

Slow Cooker Braised Beef with Horseradish Recipe

This dark rich spicy beef makes the best alternative to a beef roast.

Makes 4 servings

Ingredients: 2 tablespoons all-purpose flour, 6 oz (180 g) braising steaks, 2 tablespoons sunflower oil,12 shallots, peeled and halved, 1 garlic clove, peeled and crushed, 1/4 teaspoon ground ginger, 1 teaspoon curry powder, 2 teaspoons molasses, 2 cups (500 ml) boiling beef stock, 1 tablespoon Worcestershire sauce, 2 tablespoons creamed horseradish, 1/2 pound (240 g) baby carrots, trimmed, 1 bay leaf, salt and freshly ground black pepper, 2 tablespoons chopped fresh chives, to garnish, roast vegetables, to serve

Instructions: In a large flat dish, combine all-purpose flour, salt, and black pepper. Mix well. Toss well beef steaks in the flour mixture to coat. In a large pan, heat sunflower oil over medium-high heat. Add seasoned steaks and quickly brown on both sides. Transfer them to the slow cooker.

Add the shallots to the pan and cook, stirring, until golden and soften. Stir in crushed garlic, ginger, and curry powder. Cook, stirring, for further 1 minute. Remove the pan from the heat.

Set shallot mixture into the ceramic pot, spreading it over the beef steaks, and sprinkle with the molasses. Pour the beef stock over shallot mixture and meat, then add Worcestershire sauce, horseradish, carrots, and bay leaf. Stir well to combine. Season with salt and black pepper.

Cover slow cooker and cook on high-heat setting for 1 hour. Reduce heat to low and cook for a further 5-6 hours, or until the beef and vegetable are cooked through.

Turn off the slow cooker and open the lid. Remove the bay leaf from beef stew and sprinkle with chopped chives before serving with roast vegetables.

Best Slow Cooked Roast Beef Recipe

Ingredients

• 1 ½ pounds (760 g) cubed beef
• 1/4 cup (60 g) all-purpose flour
• 2 cups (500 ml) stewed tomatoes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium yellow onion, peeled and chopped
• water
• 12 oz (360 g) bag noodles

Method