• Olive oil 1 1/2 Tbsp , divided
  • Beef 1 roasting joint (around 2.5 to 3lb)
  • Black pepper Salt and freshly ground
  • yellow onion 1 medium , peeled, halved, and cut into thick slices
  • Garlic cloves 5 , minced (1 1/2 Tbsp)
  • Beef broth 1 1/4 cups cup
  • Worcestershire Sauce 2 tsp
  • Fresh thyme 1 Tbsp minced
  • Fresh rosemary 1 Tbsp minced
  • Yukon gold 2.5 lbs. small or other small, waxy potatoes, left whole
  • Carrots 5 medium (about 1 lb.), peeled and cut into 1-inch pieces
  • Cornstarch 2 1/2 Tbsp mixed with 3 Tbsp beef broth • 338 kcal
  • Fresh parsley 2 Tbsp chopped
Calories refers to 100 gr of product

This recipe is just the thing for cold winter nights! A beef joint is browned off on the stove, then added to the slow cooker. Whole potatoes, carrots, onions, and garlic are added on top of the roast, then the whole thing is left to cook away slowly for 8 hours – just set and forget!

This is a simple, one-pot dinner at its most satisfying. Succulent, tender beef surrounded by potatoes and carrots, and everything has the aroma of the herbs and onions. Slow cookers are great for tenderizing tougher, cheaper joints of meat so this dish is also easy on the budget.


Heat 1 Tbsp olive oil in a large skillet or pot over medium-high heat. Pat the roast dry with paper towels, then season all over with salt and pepper.

Sear roast on medium/high heat in pot until browned on both sides – about 4 – 5 minutes per side.

Transfer roast to slow cooker.

Add remaining 1/2 Tbsp olive oil to pot then add onion and sauté for 2 minutes.

Add garlic and cook for another 30 seconds or so. Pour onion mixture over the top of the roast in slow cooker.

Return empty pot to heat, and pour in beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds, just long enough to scrape up browned bits of beef from the bottom of the pot. Remove from heat.

Layer whole potatoes and thick carrot slices carrots over onion layer in slow cooker, then pour beef broth evenly over top. season with salt and pepper.

Put the lid on the slow cooker and cook on low heat until roast and vegetables are tender. This takes about 8 – 9 hours.

Remove roast and vegetables, let roast stand covered in foil for 10 minutes. Cut or shred roast (discard the fat) or leave it whole for carving at the table, and cut the potatoes if desired. Serve up on a platter with the veggies surrounding the meat.

If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth, then pour into saucepan. Bring to a simmer, stirring constantly, then let simmer 30 – 60 seconds.

Alternatively, use the stock from the slow cooker and add gravy granules to thicken if you’re in a hurry!

Serve up on individual plates and add some gravy to the top of the meat and vegetables.


A good choice of beef joint is rolled brisket, chuck, or topside, but you can use any of the cheaper beef cuts.