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Tender Slow Cooker Topside Roast with Vegetables and Red Wine Gravy
Slow Cooker Topside Roast is a hearty dinner with tender beef, roasted carrots, and rich gravy. A simple meal that brings classic comfort food straight to your table.
Classic topside roast with onion, celery, and rich homemade gravy
Why you will love and enjoy this Slow Cooker Topside Roast
- The beef turns tender and flavourful without much effort
- You get soft, slow-cooked meat and crispy roasted vegetables in one meal
- The gravy comes together right in the slow cooker, no extra pans
Slow Cooker Topside Roast
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 5–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: British
Description
This is one of those meals that smells like home the second it starts cooking. It’s simple, hearty, and honestly hard to mess up once you get a few little details right.
Ingredients
Roast
- 2.6 lb = 1.2 kg beef topside roast, washed and patted dry
- 2 tbsp olive oil
- 2 onions, sliced
- 3 ribs of celery, left whole
- 2 cloves garlic, roughly chopped
- 5 carrots, roughly chopped into large pieces
- 5 potatoes, peeled and halved
- 2 tsp mixed herbs
- Salt and black pepper, to taste
- 1 glass dry red wine (optional)
- 1 cup beef or vegetable stock
Gravy:
- 2 tbsp Cornflour
- 2 to 3 tbsp water
Tomato salad:
- 4 medium tomatoes, halved and sliced
- 1 large red or white onion, sliced
- Salt and black pepper, to taste
- A sprinkle of dried basil
- A handful of fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
Instructions
- Rub the 1.2 kg beef topside roast with salt, black pepper, and 2 tsp mixed herbs.
- Heat 2 tbsp olive oil in a large pan over medium-high heat and sear the beef on all sides until nicely browned.
- In the same pan, add the sliced 2 onions, 2 cloves chopped garlic, and 3 ribs of celery.
- Sauté for about 2 to 3 minutes, just until softened and fragrant.
- Transfer everything into the slow cooker.
- Add the 5 chopped carrots and 5 halved potatoes into the slow cooker. Set the browned beef roast on top.
- Pour in 1 glass of dry red wine if using, plus 1 cup beef or vegetable stock.
- Cover and cook on high for 4 hours. If you’ve got time, low for 7 to 8 hours works even better for tenderness.
- After about 3 hours, carefully remove the carrots and potatoes.
- Spread them on a tray, drizzle with oil, and roast at 400⁰F (200⁰C) for 20 to 30 minutes until golden and crisp on the edges.
- Once the beef is tender, take it out and slice it against the grain.
- Return the slices to the slow cooker and cook for another 1 hour so they soak up all that flavour.
- Mix 2 tbsp cornflour with 2 to 3 tbsp water to form a smooth paste.
- Stir it into the slow cooker juices and cook, stirring now and then, until thickened into a rich gravy. Taste and adjust salt and pepper if needed.
Salad
- Combine the 4 sliced tomatoes and 1 sliced onion.
- Season with salt, black pepper, dried basil, and chopped parsley.
- Drizzle over 1 tbsp olive oil and 1 tbsp white wine vinegar. Toss gently.
Serve the sliced beef with the roasted vegetables, plenty of gravy, and the fresh tomato salad on the side.
Notes
Created, prepared, tried, and tested Gail
The real trick here isn’t only the slow cooker; it’s taking a few extra minutes to brown the beef properly first. That one step changes everything about the final flavour.
Slow Cooker Topside Roast gives a dependable, hearty meal that feels worth the time without being complicated. It delivers tender beef, rich gravy, and a mix of textures that make it satisfying from the first bite to the last, making it an easy choice when a proper home-cooked dinner is on the table.
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Yum!
Thanks Lydia