Slow Cooker Mustard Roast Beef Recipe

This Slow Cooker Mustard Roast Beef features a beautifully crusted, tender joint of beef coated in a tangy wholegrain mustard crust, slow cooked to juicy, melt-in-the-mouth perfection. A wonderful centrepiece for any Sunday roast.

Ingredients

• 1.2kg (2½ lb) beef topside or silverside joint
• 3 tbsp wholegrain mustard
• 1 tbsp English mustard
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp cracked black pepper
• 1 tsp salt
• 1 onion, sliced
• 2 carrots, roughly chopped
• 200ml (¾ cup) beef stock
• 1 tbsp Worcestershire sauce

Slow Cooker Mustard Roast Beef: Instructions

1. Pat the beef joint dry with kitchen paper.
2. In a small bowl, mix together the wholegrain mustard, English mustard, garlic, olive oil, thyme, black pepper, and salt to form a paste.
3. Rub the mustard paste evenly all over the beef joint, pressing gently so it sticks well.
4. Scatter the sliced onion and chopped carrots into the base of the slow cooker.
5. Place the mustard-coated beef joint on top of the vegetables.
6. Pour the beef stock and Worcestershire sauce around the sides of the joint, taking care not to wash off the crust.
7. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, depending on your preferred level of doneness.
8. For a firmer crust, transfer the beef to a hot oven at 220°C (425°F) for 8–10 minutes after slow cooking, if desired.
9. Remove the beef from the slow cooker and let it rest, loosely covered with foil, for 15–20 minutes before slicing.
10. Strain the cooking juices from the slow cooker into a saucepan and simmer briefly to make a simple gravy, if desired.
11. Slice the beef thinly against the grain.
12. Serve hot with the gravy, alongside roast potatoes and seasonal vegetables.

This tender, mustard-crusted roast beef is an effortless way to achieve a classic Sunday roast with minimal hands-on cooking — simply set it and let the slow cooker work its magic.

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