Slowly roasted beef, not slow cooker.

[marmitedoughnut]

I have been seeing mention recently of a way to cook roast beef in the oven at very low temperatures for long cooking times to guarantee juicy, tender meat, ie, 70 degrees for 5 or 6 hours etc (or whatever) I have a topside joint and fancy trying cooking it this way.

Has anybody done this and can recommend it?

This just melts in your mouth www.asdagoodliving.co.uk/food/recipes/slow-cooked-topside-of-beef-in-red-wine-sauce

Yes! Especially if you have a cast-iron roasting pan with a lid. It keeps the juices in. ( I bought a great one at Aldi!)

justilou - any tips please, how do you do it?