Slow cooked beef that’s melt in the mouth soft and packed full of flavour? You got it! This Texan style slow cooked beef features a barbecue style rub for all the incredible taste.
Slow cooking is one of my favourite ways to cook beef. It gently allows the beef to get up to temperature, giving it time to properly break down and making the meat seriously tender.
The rub on the outside of the beef is made from a selection of tasty ground herbs and spices. They’re cooked when the beef is seared and bring the most wonderful intense flavour.
I like to serve this as part of a Texan style dinner, with corn on the cob and mac and cheese on the side, but you could easily use it as part of your traditional roast beef dinner.
This roast beef is made in the oven, but you could easily do it in a slow cooker (8 hours on low or 4 hours on high).
The Ingredients
- The rub – the rub is made from dried thyme, garlic powder, mustard powder, smoked paprika and a little chilli powder, along with salt and pepper. Try to get the rub on the meat an hour before you start cooking, or even the night before.
- The meat – topside (or top round) is SUCH a good cut of beef for slow cooking. It goes beautifully tender.
- The stock – use fresh beef stock if you have it, or substitute with water and a beef stock cube. You could also add a dash of red wine.
More roast meat recipes that you might enjoy:
- Classic Baked Ham
- Mulled Wine Roast Duck
- Roast Duck with Chips and Hoisin Sauce
- Persian Roast Spatchcock Chicken
- Slow Roast Lamb with Dauphinoise Potatoes
- Greek Style Roast Chicken and Vegetables
Texan Style Slow Cooked Beef
Ingredients
For the rub
- 1 teaspoon garlic powder
- 2 teaspoons mustard powder
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- ½ teaspoon chilli powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the beef
- 1 kilograms topside of beef joint
- 2 tablespoons vegetable oil
- 3 onions
- 800 ml beef stock
Instructions
- Preheat the oven to 100 degrees C.
- Make your run by putting all of the rub ingredients into a small bowl and mixing with a spoon.
- Take your joint of meat and rub the spices into it, trying to ensure it is evenly coated. If you can, leave now for an hour.
- Put a frying pan on a medium heat. Add the vegetable oil. When hot, add the beef and cook for two minutes on each side until browned.
- Peel the onions and cut into quarters. Place at the bottom of a large ovenproof casserole dish. Put the beef on top, then pour the stock around. Put the lid on and put in the oven for 4 hours, turning the beef every 30 minutes.
- Leave to rest for up to an hour before serving.
Video
