The perfect slow cooker roast beef

Slow cooked roast beef

When time isn’t on your side and you’ve got more work to do than you can keep track of, this slow cooked beef roast is the perfect recipe to have in your arsenal. Slow cooked beef is just the job when you’re short on prep time (what mum isn’t?) yet want to serve your family a hearty roast dinner.

Beef rounds are an absolute gift to busy mums as prep time is minimal and you can leave them in the oven cooking for a few hours. You’ll even have leftovers for tea or sambos for the kids’ lunch boxes the next day. This recipe also works great with lamb.

Prep time: 15 minutes

Cook time: 150 minutes

Servings: 4 people


  • 1 Tesco Irish Angus Round Roast
  • 4 potatoes, washed and roughly chopped (peeling is optional)
  • 2 carrots, peeled and chopped roughly
  • 1 large onion, sliced
  • 400g Tesco Everyday Value Chopped Tomatoes
  • 2 bay leaves
  • 235ml beef stock
  • 2 cloves of garlic peeled and left whole
  • 1 small handful of drained capers
  • 1 tin of anchovies
  • Olive oil, for drizzling
  • 1 tsp chili flakes (optional)
  • 1 tsp dried oregano
  • Sea salt and freshly ground pepper
  • Rosemary, a sprig or two for garnish.


Allow the round roast to come to room temperature then season generously on both sides.

Pop your beef on a plate and tip on the oregano, the zest of one lemon, and the chili flakes. Roll the round so it’s evenly coated in this seasoning infusion. If your kids aren’t big fans of spice or are picky eaters, skip the chili flakes.

Heat up a griddle pan with 1 tablespoon or so of olive oil then seal the meat by rolling it and turning it to brown evenly. Remove from the heat once the round has taken on colour.

Preheat the oven to 160°C / 325°F / Gas mark 3. If you're using a slow cooker, set the temperature to low.

In a large casserole dish with a lid or your slow cooker, add in the anchovies, onion, capers, oregano, and garlic. Next add the chopped tomatoes, the bay leaf, and the stock. Stir, then tip in the vegetables and make sure they are covered well with the juices.

Cook covered for 2.5 hours in the casserole dish or 7 hours in the slow cooker without disturbing. Whatever needs doing in the meantime, you can get cracking while your beef cooks!

Remove your beef from the oven or slow cooker and allow it to rest for a few minutes before you bring this triumph to the table.

The meat will be melt-in-your-mouth and will fall apart when you slice it! Garnish with rosemary and serve with vegetables and potatoes on the side.

Even the pickiest of eaters will be big fans.

Top tip:

Once you've removed your beef from the dish or slow cooker, transfer the sauce to a shallow frying pan and boil rapidly to reduce down to a beautifully rich tomato gravy (add a splash of red wine for a full bodied kick!). For a thicker gravy, sprinkle in a little plain flour and bring to the boil stirring or whisking continuously.