Here’s a toothsome addition to your slow cooker repertoire. Americans may not be familiar with topside beef roast, which is what this recipe calls for. This cut comes from the inner muscle of the cow thigh, and is both tender and lean. Ask your butcher to help out; ours was impressed we specifically asked for the cut. If your butcher is not so accommodating, any hind quarter cut such as point of rump will do fine. You can use Dijon mustard as a substitute if you don’t have the English mustard which packs some heat. Cabernet Sauvignon, merlot, and Chianti would work well for the red wine.
This recipe comes from the book The Essential Slow Cooker Cookbook by Lorna Brash, page 129. Our edition was from 2013. We served the melt-in-your-mouth beef over mashed potatoes. We hope you enjoy this dish, too!
3 lb. beef topside
2 garlic cloves, crushed
3 Tbsp vegetable oil
2 carrots, cut into chunks
2 onions, roughly chopped
4 celery sticks (strings removed), thickly sliced on the diagonal
2 Tbsp all-purpose flour
2 1/2 cups hot beef stock
1 1/4 cups red wine
1 heaping tsp English mustard
1 tsp dried oregano
Rub the beef all over with the garlic. Heat the oil in a large frying pan over a medium high heat and fry the meat until well browned on all sides. Transfer beef to the slow cooker pot.
Add the carrots, onions and celery to the frying pan and fry for 5 minutes, until they begin to soften.
Sprinkle over the flour and pour over the stock and wine. Stir in the mustard and oregano and bring to the boil, scraping up any crispy bits from the bottom of the pan. Pour the mixture over the meat. Cover with the lid and cook on high for 7 hours (turning the beef halfway through cooking if you like) or until the beef is tender and cooked through.
Carefully lift the beef out of the slow cooker, place on a warm plate, and cover with foil.
Use a stick blender to purée the sauce. Turn the slow cooker off and strain the gravy through a sieve. Season with salt and pepper and serve spooned over the sliced beef. Serve with creamy mashed potatoes.
Prep Time: 25 minutes
Cook: 7 hours