This recipe for Slow Cooker Roast Beef is simmered in an amazing flavourful broth that uses both red wine and Guinness Beer! Makes the ultimate fork tender beef and savoury gravy.
Summer isn't usually the time to think about using the slow cooker - but it sure beats using the oven when its 30 degrees outside. Better yet, get dinner done early and you have all day to garden or enjoy your favourite outdoor activity. Slow Cooker Roast Beef is loaded with flavour thanks to the help of some red wine and Guinness beer and savoury herbs. I make a large roast so there are leftovers to make delicious Hot Roast Beef Sandwich with homemade onion rings.
Slow Cooker Roast Beef
Fork Tender beef with a delicious broth that makes sensational gravy.
Ingredients
- 1 5-6 lb sirloin tip roast
- salt and pepper
- 4 stalks celery
- 2 cups carrots
- 1 large onion
- 6 cloves garlic
- 4 cups beef broth
- ¾ cup Guinness beer
- ¾ cup red wine
- 3 tablespoon tomato paste
- 3-4 sprigs fresh thyme
- 2 large bay leaves
- 1 tablespoon Worcestershire sauce
- ¼ cup flour
- 2-4 tablespoon olive oil
Instructions
- Chop celery, carrots, onion and garlic.
- Salt and pepper roast, then in large skillet heat olive oil, sear roast on all sides, put into slow cooker.
- If no oil is left in frying pan add 2 more tablespoon of olive oil or butter, then add flour to skillet and cook until browned. Using a whisk deglaze with some of the red wine, then add tomato paste to skillet , after scraping all the good brown bits from pan add remaining wine, beer, worcestershire sauce and beef broth. Whisk to ensure no lumps. (if you do get lumps pour broth through strainer to remove).
- Put onions, garlic, celery, carrots, thyme and bay leaves on top of roast
- Pour broth over roast and vegetables. Cover and cook until tender appx. 5 hours on high 8 hours on low.
- If necessary thicken gravy to desired consistency. Transfer broth to cooking pot (make a slurry- 1 tablespoon flour to ¼ cup flour shake well in a jar). Heat broth on stove top to boiling, gradually adding flour mix while whisking, add a bit at a time to get desired consistency. Reduce heat and cook for a few more minutes to thicken.
Tried this recipe?Let us know how it was!
Ingredients
Chop celery, carrots, onion and garlic.
Salt and pepper roast, then in large skillet heat olive oil, sear roast all sides, put into slow cooker.
Add flour to skillet and cook until browned. Using a whisk deglaze with a bit of red wine, then add tomato paste to skillet after scraping all the good brown bits from pan add remaining wine, beer, worcestershire sauce and beef broth.
put onions, garlic, celery, carrots, thyme and bay leave on top of roast
Pour broth over roast and vegetables.
Cover and cook until tender appx. 5 hours on high or 8 hours on low.
serve with roasted potatoes and carrots.
ENJOY!
Save the leftover Roast Beef to make these awesome Hot Roast Beef Sandwiches with Homemade Onion Rings.
great image for Pinterest
Laureen
Thank you so much, I just started blogging this year and am still on a huge learning curve. I checked out you site, very nice, I have registered and submitted some food photos. Cheers!
spring chick
This look divine! Your photos are AWESOME! I am working on mine with a new camera.... I just started blogging a few months ago, too...I love it, and I too am leIs there am learning a LOT! Any tips on the photography??
Laureen
Thanks, there is a great ebook that I bought that has been helping me on http://pinchofyum.com/, a great blog.
Anonymous
Cooking it right now. Smells amazing. Starting it in my crockpot in the morning for after work. Hoping it tastes as good as it smells.
Laureen King
Awesome! let me know how it turns out.
Robbie Edwards
Do you slice against the grain ? Or does it matter ?
Laureen King
Hey Robbie, I do everything against the grain, ha ha. Just kidding, I must say I try to but I don't get too worried about it and the roast still tastes tender.
Anonymous
Hi Laureen,
Your recipe looks absolutely delicious! I'm hoping to make this for Mothers day Dinner for my mom and family, we will likely be about 11 adults. I believe the plan is to get an 8lb roast. I have a few questions. Should I cut the roast in half and cook it between two slow cookers, or leave it whole and cook it in one?
How much beef broth, tomato paste, wine, and beer are you using?
Can't wait to try this out!
Laureen King
Hello, depending on the size of your slow cooker, I would try cooking it as 1 piece and increase beer and wine to 1 cup of each and beef broth to 5 cups, tomato paste 4 tbsp and add a bit more carrots and celery. (enough liquid to cover roast) If you have extra liquid that doesn't fit into cooker, keep it refrigerated and use it if you need more for gravy. Cheers!
Laureen King
Hello, I added a few instructions to thicken gravy if needed.
Anonymous
Hi Laureen,
So, the roast is going to be 8lbs, and my slow cooker is 7 quarts. Should I do it in the one, or split it between the two? Also wondering about the carrots, if there is going to be enough room to have enough for 11 people on top of the roast in the cooker. Should I just do some glazed ones on the side?
...appreciate the help
Laureen King
I would do 2 slow cookers and simply double the recipe. You may have lots of broth, but it freezes well and is great to have for other recipes.the carrots may get quite soft which some people don't like so I think glazed carrots on the side is a great idea. I did find the last time I made this I had to thicken the sauce prior to serving. Please feel free to email me if you have any more questions. Wlking@shaw.ca
lynn
made this yesterday.....delish