How to Cook Perfect Roast Beef | Jamie Oliver
by Jamie Oliver
This slow cooker adaptation of Jamie Oliver's classic roast beef method brings restaurant-quality results to your kitchen. Whilst traditionally roasted in the oven, this slow cooker version maintains the crucial step of browning the meat first for depth of flavour, then gently cooks it to tender perfection. The slow cooker's gentle, consistent heat ensures even cooking and keeps the meat incredibly moist. Perfect for feeding a crowd or preparing a special meal without hovering over the oven, this recipe pairs beautifully with roast potatoes, Yorkshire puddings and all the traditional trimmings
Watch: How to Cook Perfect Roast Beef | Jamie Oliver
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1500 g Beef joint (rib, sirloin or topside), at room temperature
Choose a good quality cut with marbling for best flavour
- 1 tsp Sea salt
For seasoning the meat before searing
- ½ tsp Freshly ground black pepper
For seasoning the meat before searing
- 2 tbsp Olive oil
For searing the meat
Braising Liquid
- 250 ml Beef stock
Reduced quantity for slow cooker cooking
- 150 ml Red wine (optional)(optional)
Adds depth of flavour
Aromatics
- 2 medium Onions, quartered
- 2 medium Carrots, cut into chunks
- 2 Celery stalks, cut into chunks
Seasonings
- 3 sprigs Fresh thyme(optional)
Add in the final 30 minutes of cooking
- 2 sprigs Fresh rosemary(optional)
Add in the final 30 minutes of cooking
- 2 Bay leaves(optional)
Method
- 1
Remove the beef from the refrigerator and allow it to come to room temperature for at least 30 minutes. This ensures even cooking throughout.
~30 mins - 2
Pat the beef dry with kitchen paper. Season generously all over with sea salt and freshly ground black pepper.
~5 minsTip: Dry surface is essential for good browning
- 3
Heat the olive oil in a large, heavy-based frying pan over a high heat until smoking hot. Carefully place the beef in the pan and sear on all sides until deeply browned, turning occasionally. This should take approximately 8–10 minutes total.
~10 minsTip: This crucial step develops flavour and colour
- 4
Transfer the seared beef to your slow cooker. Arrange the onions, carrots and celery around the meat.
~5 mins - 5
Pour the beef stock (and red wine if using) into the slow cooker. Add bay leaves. The liquid should come about halfway up the sides of the beef.
~3 minsTip: Do not cover the meat completely with liquid
- 6
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The beef should be fork-tender. For a 1.5 kg joint, this timing should be just right; adjust up or down slightly depending on the exact weight and your preferred doneness.
Tip: Medium-rare to medium results from these timings
- 7Optional step
In the final 30 minutes of cooking, add the fresh thyme and rosemary sprigs if using.
0Tip: Fresh herbs are added late to preserve their delicate flavour
- 8
Carefully remove the beef from the slow cooker and transfer to a warm serving platter. Cover loosely with foil and rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
~15 minsTip: Resting is essential for juicy, tender results
- 9Optional step
Strain the cooking liquid into a saucepan if desired for making gravy. Skim any excess fat from the surface, then simmer the liquid to reduce and concentrate the flavour. Season to taste.
~5 minsTip: This creates a rich, flavourful jus to serve alongside the beef
- 10
Carve the beef against the grain and serve hot with the strained gravy and your choice of roast potatoes, Yorkshire puddings and seasonal vegetables.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst technically possible, browning the meat in a hot pan first is highly recommended. This crucial step creates a flavourful crust and deepens the overall taste of the finished dish. Even though the slow cooker will gently cook the meat, you won't get that same depth of flavour without the initial sear
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