Slow Cooker Beef Joint with Mushrooms and Onion Gravy
This slow-cooked beef joint is easy to prepare and filled with flavor, making it the perfect comforting dish for busy weeknights.
Ingredients
For the beef joint
- 2-3 pounds beef joint (chuck or brisket)
- Salt and pepper to taste
- 1 tablespoon olive oil (for searing, if desired) Optional for additional flavor
For the gravy
- 2 cups beef stock
- 1 cup sliced mushrooms (button or cremini)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh if you’re feeling fancy)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch (optional, for thickening) Use for a thicker gravy
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Season the beef joint generously with salt and pepper. If desired, heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.
Cooking
- Place the beef joint in the slow cooker and add sliced onions, mushrooms, garlic, thyme, and Worcestershire sauce.
- Pour the beef stock over everything to keep the meat moist.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender.
- For a thicker gravy, mix cornstarch with a bit of cold water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Serving
- Remove the beef from the slow cooker and let it rest for a few minutes before slicing. Serve with gravy poured over the top and garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Swap mushrooms for carrots or other veggies if preferred.