how do i pot roast beef in a slowcooker?

foreverskint

Can some one help me please. I bought a nice piece of brisket from asda, (reduced of course:D ), and I would like to slow cook it but I can't find a recipie, although I'm sure there was one posted here somewhere.

I tried a couple of weeks ago but just ended up with a lump of shoe leather, (used in a cottage pie, so not wasted).

So if some one could post a recipie on the recipie thread I would be soooo grateful and so would my partners teeth!:rotfl:

elaine x

crazyhazy

foreverskint wrote:

Can some one help me please. I bought a nice piece of brisket from asda, (reduced of course:D ), and I would like to slow cook it but I can't find a recipie, although I'm sure there was one posted here somewhere.

I tried a couple of weeks ago but just ended up with a lump of shoe leather, (used in a cottage pie, so not wasted).

So if some one could post a recipie on the recipie thread I would be soooo grateful and so would my partners teeth!:rotfl:

elaine x

I found the recipe for this on the slow cooker thread, but will post what i done here. I chopped carrots, celery, potatoes and onion, placed in the bottom of the slow cooker with beef stock. I then simply sat the beef on top and left for 8 hours. When it was finished I wrapped the beef in foil to keep warm and used the veg and liquid to make the gravy. It was lovely! There was loads more gravy than I needed and I was going to freeze it for another time but the dog liked it so much I let her have it!

Ticklemouse

I've added my recipe on the recipe board - but it's really adaptable depending on what your tastes are in terms of seasonings and veg. I've never had a problem with tough beef or even meat of any description in my slow cookers.

MrsMW

My receipe is similar to those above except I put a large slug of cheap red wine in. Delicious.

Curry_Queen

MrsMW wrote:

My receipe is similar to those above except I put a large slug of cheap red wine in. Delicious.

Now that sounds more like my kinda thang

Ticklemouse

I would normally, as I would have today in my sos casserole, but Mr TM drank the glass-full left over last night, so it slipped my mind about adding it.

See, you can really add anything you want when cooking like this. It's not like baking where amounts, temps and timings can be critical.

foreverskint

:dance: thanks everyone. beef is now in slowcooker with wine. smells yummy:j

filigree_2

I got a 3.5 kg topside on sale for £6, bargain I put some chopped onion, peppers and carrot in the bottom of the slow cooker with about a mugful of leftover sauce from another casserole. I browned the joint in the frying pan, which was a challenge since the joint was bigger than the pan! Finally squeezed it into my 4.5 ltr slowcooker. I cooked it on high for about half an hour and then overnight on low.

It was a bit extravagant slowcooking topside but it was on its sell by date and I had to cook it immediately. I'm dying to see what the slow cooker can achieve with cheaper cuts of meat, I never did get the hang of roasting beef.

With hindsight overnight was a bit too long for a joint that's already a tender cut. The meat was so soft I could dish it up with a spoon! I wish I'd cut a lot more fat off the joint at the beginning instead of trying to skim it off afterwards.

Out of that joint I've got two lots of beef in gravy (just liquidised the veg and cooking juices), two meals' worth of cottage pie, a meatloaf and another serving of meat that will probably go in curry or fajitas. There might even be enough for soup.

Curry_Queen

I actually class topside as a slow roast/pot roast type joint anyway, much akin to silverside, although it doesn't roast up too bad done the conventional way. You got a great bargain there though you lucky thing!

skylight

Okay - I 've looked everywhere and am obviously missing something.

I want to put my joint into my slow cooker and I see everyone mentions about putting in the stock. (Top post here)

But how much????? Enough to cover the meat or just a pint or so??

I can't find the recipe thread mentioned above.

Please hlep,

Love Budding Super-Chef xxx

Ticklemouse

I just add enough fluid so the meat is sitting in an inch or so - you will find that the fluid evel will increase as it cooks and you can always add more veggie water etc if you need to make more gravy.