Cook on low for 6-7 hours or on high for 3-4 hours, or until the meat is tender. Plus when you sign up, you'll be in the draw to win one of Allyson's Creative Cookbooks. Pour over meat. 3. Season with a dash of Worcestershire sauce if using, and salt and pepper. Try the classic pot roast in your slow cooker or crockpot. Serve the beef finely carved across the grain - this way the beef is far more tender to eat - with carrots, onions, mashed potatoes and your favourite greens. Cook the meat longer, to at least 165 F, if you want the meat to be fork tender. Cover the slow cooker. Place the beef into the pre-warmed slow cooker. Season with ground black pepper. Cook on low for 8 to 9 hours. Place onion and celery in slow cooker, then pour in the liquid stock and top with roast (cut roast in half if it's unable to fit),. Using a long, thin-bladed knife, make a deep cut into the meat on one side to make a pocket. Looking for ideas to eat well for less? Secure the front with skewers or toothpicks. Place the piece of topside, fat side up onto the vegetables. Coat meat with the flour mixture. Photo courtesy of NZ Beef + Lamb Keep the meat and veg covered with foil so … This Slow Cooker Roast Beef (a.k.a Crockpot Roast Beef) will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. Pulled slow cooked topside with caramelized onions and tomato foreverfit classic beef pot roast food in a minute slow cooker roast beef purebread slow cooker roast beef club slow cooker roast beef tutorial supergolden bakes slow cooker roast beef club easy slow cooked bolar roast recipe fresh recipes nz balsamic roast beef recipe cooking add a pinch robyn stone Taste sauce and season with salt and pepper if required. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Pour the wine mixture over the roast. 10/10 for flavour and almost zero effort!Perfect for serving a crowd so why not make it this weekend? Forgotten your login Trim all excess fat from the roast. Thicken the meat juices after cooking for a great gravy: simply add a dash of extra red … Mix the gravy powder with sifficient water to make a thick smooth paste. About 3 hours on auto, could have had a bit longer (or chop carrots a bit smaller). Red Wine. 3. Cooking times: Rare 20-25 minutes per 500g; Medium 25-30 minutes per 500g (avoid cooking these cuts to the well done stage as they will be dry and tough). If you can, turn the pointed end of the knife wider inside the topside so that the cut is wider inside than on the outside face. Topside roast can also be diced and cooked low and slow in a casserole or braise. Follow this recipe to make a slow cooker topside beef roast. As a well used muscle, it’s extremely lean with a lot of connective tissue. Place beef in slow cooker. Arrange potatoes, carrots, turnips, eschalots, bay … Lower the heat, add the onion and cook until lightly golden, about 10 minutes. Concentrated tomato suited to adding to sauces, casseroles & pizzas. With the tip of a sharp knife, poke holes in the topside joint in various places. Use a full-bodied red wine. Slow cooker beef topside with red wine gravy Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy . What cut of meat should I use for Slow Cooker Roast Beef? Combine the Merlot and balsamic vinegar; pour in with the beef. Combine 1/4 cup flour, salt and pepper on a flat plate. Whisk into the sauce to thicken. 4. Roast Beef Recipes Slow Cooker Recipes Cooking Recipes Topside Beef Turkey Mince New Zealand Food Slow Cooker Roast How To Cook Beef Good Food More information ... More ideas for you Stir into the slow cooker, cover and cook on high for 20-25 minutes or until the sauce has thickened. 1.5kg Green Meadows Beef Topside Roast, evenly seasoned around the surface 1 head of garlic, cut into three large pieces My grandchildren were so ungrateful when i served them this meal i was not very happy, I cooked this hoping it was going taste ok, it was better than ok once gravy was thickened and served it was very tasty. Alternatively, thicken the juices in a saucepan. NZ Guild of Foodwriter’s Jan Bilton has advice on roasting the less tender cuts of beef such as bolar, rolled rib, topside and perhaps prime rib: Place in a roasting pan. Place one hand flat on top of the topside to ensure the meat does not move. After much experimentation, we can confirm that the best cut to use for a Slow Cooker Sunday Roast Beef – is topside of beef. 5. Italian Beef Stew Recipe - Quick and easy at countdown.co.nz Place vegetables around the meat. Transfer the mushrooms to a bowl and stir in the stuffing mix and egg. Cook on low for 6 hrs, then strain the liquid into a pan. 1. Serves 6-8. Season with salt, pepper and mustard. Will definitely make again so easy to prepare, NOTE: You need to be logged in to use the buttons above. In a jug mix together beef stock, red wine (if using) and Wattie’s Tomato Paste. Pour over the stock and wine. C. Prepare as for slow cooker but place ingredients in an ovenproof dish. Season with dried sage and salt and pepper if wished. 1. Slow Cooker Roast Beef. There's supposed to be a way to make gravy right in the crockpot but I've never had good success. Slow Cooked Beef Topside with Red Wine ... - Countdown NZ Ltd Explore the Countdown range of great value recipes, including; dinner party ideas, delicious desserts, tasty lunches for work or school, Kiwi classics, healthy food ideas and so much more. Stir into the slow cooker, cover and cook on high for 20-25 minutes or until the sauce has thickened. Add the carrots, celery, onion and fresh herbs. Cook on low for 7-8 hours, until meat is tender. Carefully lift the beef from the slow cooker to a warm plate, cover and leave to rest for 20 minutes before carving. Place the piece of topside, fat side up onto the vegetables. Roast, 180 degrees C for 30 minutes per 500g. Put the lid on the slow cooker and set the heat on low. Mix the gravy powder with sifficient water to make a thick smooth paste. Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides.