Slow Cooker Beef Joint

A rich and savory beef dish that cooks slowly to perfection, ideal for family dinners or special occasions.

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main

Cuisine American

Servings 6 servings

3-4 pounds beef joint (chuck, round, or brisket) Choose a well-marbled cut for maximum tenderness and flavor.
2 tablespoons olive oil For searing the beef.
1 large onion, diced Provides a sweet and savory base.
4 cloves garlic, minced Adds robust flavor.
4 cups beef broth Opt for low-sodium to control salt content.
2 medium carrots, chopped Adds sweetness and texture.
2 stalks celery, chopped Contributes freshness.
2 sprigs fresh rosemary Adds earthy herbal notes.
2 sprigs fresh thyme Brings subtle earthiness.
1 leaf bay leaf Adds complexity.
to taste salt and pepper Essential for seasoning.

Prepare your ingredients: dice the onion, chop the carrots and celery, and mince the garlic. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season the beef joint with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side.
Transfer the seared beef joint to the slow cooker. Add the diced onion, minced garlic, chopped carrots, and celery around the meat.
Pour the beef broth over the beef and vegetables, ensuring the liquid covers at least half of the meat.
Add the fresh rosemary, thyme, and bay leaf to the slow cooker.
Cover the slow cooker and set it to low for 8-10 hours or high for 4-6 hours.
Check the beef towards the end of the cooking time; it should be fork-tender. If not, continue cooking and check every 30 minutes.
Once cooked, remove the beef from the slow cooker and let it rest for 10-15 minutes before slicing.
Strain the cooking liquid into a saucepan, discarding solids. Simmer and reduce for a thicker gravy if desired.
Slice the beef joint against the grain and serve with vegetables and a drizzle of the reduced cooking liquid.

Optional additions include potatoes, mushrooms, or Worcestershire sauce for added flavor.

Keyword Easy