Joint of beef in slow cooker - MN told me it could be done...

[Trills]

... now I need to remember if there is anything that actually needs doing apart from

1 - put beef in slow cooker
2 - turn slow cooker on
3 - go away for a long time
4 - come back and eat it

I add a teaspoon of vinegar into the water. It's supposed to break down the sinews and make the meat more tender. I also add an oxo cube and a splash of soy sauce but I may be a little strange.

Do you then eat the root veg Ruby? Is it nice?

I am a big soy sauce fan so not weird at all Lauzifer.

(just namechanged to wind up Shiney)

I tend to throw in a little wine and/or stock, some onion, and season the joint with at least salt and pepper.

I add a small amount of water (so it just covers the bottom) and an oxo - seems to get the lid steamed up and dripping on to the joint then it's no so dry.

I cook all my joints this way. I've even done a full chicken - fell to pieces when I was trying to get it out though.

I've done a chicken like this before but not beef - thanks for the tips :)

I put mine on roughly-chopped carrots and onions. Once the beef is done, push the veg through a seive, add the juices and a bit of Bisto, and you have a lovely gravy.

I did a silverside joint in mine this Xmas. Its was lovely - lots of red wine, stock, onions,bay leaves and carrots (and paprika).
Then remove and reduce the gravy/cooking liquor.

Oooh, only just seen.

It was fine.

Not spectacular, but fine. Edible. Useful for sandwiches.