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Photo of Slow-cooker beef roast by WW

Slow-cooker beef roast

Total Time
8 hr 45 min
20 min
8 hr 25 min
You can’t go wrong with this tender beef and veggies for a Sunday roast. Easy, convenient and a simply superb combination of flavours.


Olive oil

2 tbs

Beef topside, raw

1170 g, (buy 1.3kg), fat trimmed

Red onion

2 medium, quartered

Baby potatoes

480 g, (chat variety), halved


400 g, (buy 500g), peeled, cut into 4cm pieces

Baby carrot

12 individual, (1 bunch), trimmed

Beef stock

1 cup(s), (250ml)

Worcestershire sauce

2 tbs

Fresh thyme

4 sprig(s)

Whole grain mustard

cup(s), (95g)

Gravy powder

¼ cup(s), (45g)


  1. Heat 2 teaspoons oil in a large non-stick frying pan over medium–high heat. Cook onion and potatoes, stirring, for 5 minutes or until lightly golden. Transfer to a 5.5 litre (22 cup) capacity slow cooker. Repeat step with another 2 teaspoons oil, pumpkin and carrots.
  2. Heat remaining 1 tablespoon oil in same pan. Cook beef, turning, for 5 minutes or until browned. Make a well in centre of vegetables in slow cooker. Place beef in the centre. Combine stock, Worcestershire sauce and thyme in a jug and pour over beef and vegetables. Spread half the mustard over beef. Cover with lid. Cook on high for 4 hours (or low for 8 hours) or until beef is tender.
  3. Using tongs, remove beef and vegetables from cooker. Cover beef with foil and rest for 10 minutes before slicing thinly. Cover vegetables to keep warm.
  4. Meanwhile, combine gravy powder and ¼ cup (60 ml) water in a small jug. Stir gravy mixture into remaining liquid in slow cooker and cook, uncovered, on high for 10 minutes or until slightly thickened. Serve beef with vegetables, gravy and remaining mustard.