COMPLETE Roast Beef Dinner


June 4, 2018

COMPLETE Roast Beef Dinner 5 0 5 2

Your full roast beef dinner with all the side vegetables, right from the one slow cooker - EASY ROAST DINNER IN ONE!

  • Prep: 25 mins
  • Cook: 8 hrs
  • 25 mins

    8 hrs

    8 hrs 25 mins

  • Yields: 5


Beef blade roast (I used 2 x 1kg pieces)

1 tsp olive oil

Seasoning of your choice (I like paprika, onion, salt, garlic salt, & pepper)

100ml red wine (eg Shiraz)

5 or more small washed baby potatoes with skin on (Or halve larger ones)

1 large piece of sweet potato (peeled and cut into 3)

3 large carrots (peeled, cut into 2)

1 large brown onion (peeled, whole)

1 medium wedge of jap pumpkin (with skin on and cut into 3)

5-10 Brussels sprouts

1 bunch of asparagus (tipped of woody end)


1Season roast beef pieces generously with the seasoning blend of your choice

2Heat oil in searing slow cooker (or in frypan on stove)

3Sear/seal beef on each side (5-10mins total)

4Turn slow cooker down from searing to LOW. If using a fry pan return beef to slow cooker at this point.

5Add wine and turn beef through wine

6Add potatoes, sweet potato, and carrot around meat and begin an 8hr cooking time on LOW.

7After 2hrs add onion and pumpkin wedges also around meat and continue to cook on LOW.

81hr prior to completion of cooking time add sprouts around the beef and lay asparagus on top of beef.

9After 8hrs cooking time has completed test vegetables with a fork to ensure all cooked to tender (you will notice 1-2 inches of fluid has released from your meat by now, which is why none is added to begin with)

10Remove roast beef and allow to rest for a few minutes before carving

11Gently remove vegetables to serving plates.

12Enjoy with gravy of your choice


1You could use instant gravy powder with the cooking juices if you choose

2I keep the vegetable pieces large at the start to cook but on serving you can cut them into smaller pieces for the number of people you need to feed

3Adjust included vegetables to your personal tastes

4NO liquid added at the start except the splash or wine, which you could swap for stock if you prefer - there was definitely no strong wine taste in the end meat or vegetables at all (though would come through to the gravy if you used cooking juices)

5Browning is optional if you prefer not to

6I like to leave skin on pumpkin to keep it together. While I serve mine this way also you could remove skin on serving if you wish

7The spice blend can be purchased ready made as a 'steak seasoning' in the spice jar aisle



Submitted by Paulene Christie


9 Reviews

Paulene @ Slow Cooker Central

December 14, 2020

Hi Jodie, yes similar time for lamb, even a smidge more would be ok


December 13, 2020

Hi if you used say leg of lamb would you still cook for the 8 hours on low please?

Belinda Fay

December 13, 2020

Looks delicious! I so want to get a searing slow cooker, would need to go for a smaller size though. Studying your reviews this afrvo! πŸ˜‰

Karen Cornish

December 6, 2020

I have cooked this recipe 5 times now as my husband loves it, and every time has been delicious.☺️ I have also used Lamb instead of beef, I just used Vegetable stock instead of wine and the lamb just fell apart with yumminess if that is a word πŸ˜‰πŸ€£

Paulene @ Slow Cooker Central

February 25, 2019

Yes it could be done on high …the liquids from beef should prevent any burning/sticking issues with veg


February 20, 2019

Does any one know how this would turn out on high opposed to the low setting

Sounds like a good reason to go shopping Marni πŸ˜‰

Marni Kaulima

October 21, 2018

Sold! Now I MUST go and by a sear/slow cooker!!! πŸ˜‰


July 21, 2018

I tried this a fortnight ago with my new sear and slow cooker. It was the first thing I cooked in it and it turned out perfectly. I used beef stock instead of wine. The meat was so tender and the vegetables cooked beautifully. It was delicious. I am cooking it again this weekend when I have visitors.

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