A tender, pull apart beef joint with rich gravy — the easiest Sunday roast you’ll ever make.
Ingredients
- 1.2–1.5kg beef joint (brisket, topside or silverside)
- 2 onions, thickly sliced
- 3 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, crushed
- 500ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper
Method
- Season the beef generously.
- Add onions, carrots, celery and garlic to the slow cooker.
- Mix stock, Worcestershire sauce, tomato purée and herbs; pour over the veg.
- Place the beef on top.
- Cook on LOW 8–10 hours or HIGH 5–6 hours.
- Rest the beef, then slice or shred.
- Strain the liquid and simmer to make gravy.