Beef baked in a slow cooker

Beef baked in a slow cooker

No holiday feast is complete without meat dishes. Of course, if non-vegetarians gathered around the table.

The most convenient way is to serve the meat separately from the garnish, after cutting it into portions, so that each eater can decide for himself: what does he have to eat this meat with. And then the hostess will not have to lament the food remaining on the plates.

For such a snack beef is well suited. You can boil it with spices, fry in a pan with onions, bake in the oven.

For roasting beef multicooker is very convenient. Thanks to the steam and condensate accumulating on the inside of the lid, the meat in it does not dry out, does not burn, becomes soft without much effort from the hostess.

Beef baked in a slow cooker: cooking details

  • To make the beef juicy, use meat with a minimum amount of connective tissue. Well suited for this: cutting, thin and thick edges, upper and inner part of the back leg.
  • Age of mascara also matters. The meat of an adult animal should be baked for at least an hour and a half, but the veal will be ready in about forty minutes.
  • Beef will be juicy if you cook it with the help of two programs: “Stewing” and “Baking”.
  • There are two ways of baking. In the first embodiment, the beef is first stewed in a small amount of broth, and then baked. In the second variant, a piece of beef is first fried on all sides, and then, adding a little broth, is stewed until ready. Both in the first and in the second case it is possible to achieve that the beef is covered with a ruddy crust from all sides. To do this, from time to time you need to open the lid and turn the pieces of meat.
  • The taste of meat depends on the spices and spices added to it during cooking. It improves the taste of beef and marinade, in which they hold the meat before baking. It can be wine, vinegar (apple, wine, white, grape), sour fruit juice, as well as chopped tomatoes or a mixture of herbs and spices. If the beef is not young, it is recommended to grease it with mayonnaise or mustard before baking. In any marinade, it must be kept for at least two hours, and it is best to leave it in the refrigerator overnight. Beef is often stuffed with garlic, carrots.
  • If the meat is lean, and the eaters do not have religious prejudices, it can be stuffed with pieces of fat. Or, overlay a piece of beef with bacon slices and bake in a slow cooker. Lard or bacon will not let the meat burn, but it will add juiciness and piquancy.
  • By the way, to make the meat juicy, the hostesses use foil and a sleeve for baking. In such a cocoon, the meat is baked in its own juice, so it turns out soft. The only condition: the foil must be used very carefully, so as not to damage the coating of the bowl.

Beef baked in a slow cooker: with garlic and carrots


  • a piece of beef - 800-1000 g;
  • carrots - 1 pc .;
  • garlic - 4 cloves;
  • salt;
  • ground black pepper;
  • peppercorns - 4 pcs .;
  • bay leaf - 1 pc .;
  • vegetable oil - 40 g.

Preparation Method

  • Wash the beef, blot with a paper towel. Rub with a mixture of salt, pepper and crushed bay leaf. Use a sharp, thin knife to make deep punctures in the meat, chop the garlic, cut into long slices.
  • Place the meat on the food film, sprinkle with crushed peppercorns. Wrap tightly. Put in the fridge for a few hours (overnight).
  • Finely chop the remaining garlic. Carrot cut into circles.
  • Pour oil into the multicooker bowl. Warm up in “Baking” or “Frying” mode. Put a marinated piece of meat. Fry it on all sides until light crust.
  • Continuing to fry, add garlic and carrot.
  • Then switch to “Baking” mode and cook the beef for another 1, 5 hours - 45 minutes on each side. If there is no such function in your multicooker, then bake in the “Baking” mode. Be sure to check the condition of the meat. If it starts to fry strongly, pour in one spoonful of water (but this is an extreme case).
  • Remove the meat from the bowl, wrap in hot food wrap and cool. Then put in the fridge for a few hours. During this time, the meat will reach fully condition.

Beef baked in a slow cooker: in mustard-honey marinade

Marinade from a mixture of mustard and honey has already become familiar when you need to pickle chicken. But it turns out that beef in mustard and honey is just as good. Such a marinade composition makes the meat soft, juicy and very tasty.


  • a piece of beef - 800-900 g;
  • finished mustard - 1 tbsp. l .;
  • honey - 1 tsp;
  • soy sauce - 1 tbsp. l .;
  • salt;
  • vegetable oil - 2 tbsp. l .;
  • garlic - 2 cloves.

Preparation Method

  • Wash beef, wipe with a paper towel or napkin. Cut into large chunks. Put in a bowl.
  • Prepare the marinade by mixing soy sauce, honey, mustard, salt, chopped garlic and one tablespoon of oil in a cup.
  • Pour the beef with this mixture, mix well. Cover the bowl with cling film and refrigerate for several hours.
  • The next day, pour a spoonful of oil into the multicooker bowl, warm it up in “Baking” mode. Put the pieces of meat, pour here the liquid that has accumulated on the bottom of the dish. Slightly fry for 2-3 minutes.
  • Lower the cap. On the same program, bake meat for 1, 5 hours. Since the duration of cooking in this mode ranges from 45 minutes to an hour, as soon as the signal sounds, turn on the oven again and continue baking. So that your meat does not accidentally get burnt, turn it over to the other side 2-3 times.
  • Ready-made beef can be served both hot and cold. In the second case, you must wrap the meat in a food film and cool it in, otherwise it will dry out and become harder.

Beef baked in a slow cooker: in the baking sleeve


  • a whole piece of beef - 0, 8-0, 9 kg;
  • garlic - 4 cloves;
  • lemon juice - 1 tbsp. l .;
  • hops-suneli or coriander - 1 tsp;
  • salt;
  • vegetable oil - 2 tbsp. l .;
  • tomatoes - 1 pc .;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • red pepper.

Preparation Method

  • Wash beef, dry. Put in a bowl. Add the garlic passed through the garlic press, and also pepper, salt, spices. Sprinkle with lemon juice and mix well. Meat should be covered with marinade on all sides. Wrap it in cling film and refrigerate until the next day.
  • The next day, fold the beef in a baking sleeve. Put sliced ​​tomatoes and onions on top of it. Tie the package.
  • Put the sleeve in the multicooker bowl, lower the lid. Set the mode to “Baking” or “Baking”. Prepare 1, 5 hours. If there is a “Multipovar” function in your multicooker, you can cook on it by setting the temperature (120 ° C) and time (2 hours).
  • After this time, do not rush to get the meat from the sleeve. Give him some rest. From this it will only become softer and tastier.

Beef baked in a slow cooker: with rosemary and thyme


  • a piece of beef - 800-1000 g;
  • vegetable oil - 2 tbsp. l .;
  • dried thyme - pinch;
  • dried oregano - pinch;
  • garlic - 2 cloves;
  • salt;
  • red pepper to taste;
  • black pepper.

Preparation Method

  • In a cup, mix spices and herbs with oil. Let sit 30-35 minutes.
  • Grate a whole piece of prepared beef on all sides with this mixture and leave to marinate for 5 hours, removing the bowl of meat in the fridge.
  • Grease the bowl of the multicooker, warm it up by installing the “Baking” program. Put the meat. Close the lid. Prepare 1, 5 hours. In the middle of a given cycle, check the condition of the meat, turn it over to the other side and continue baking until the beep sounds. If the slow cooker turns off earlier, set the same mode again and cook further.
  • Leave the cooked meat on the heater for another 15-20 minutes, and then serve on the table. If you want to use it cold, cool, wrapped in film. So the meat does not dry and will remain juicy.

Mistress to note

If you like to cook meat in foil, then you can also use the slow cooker. Put the prepared meat on two or three layers of foil, wrap tightly so that the meat juice does not leak out during cooking.

To avoid damage to the bowl with foil, place parchment paper on the bottom, and then put the packed meat on it.

Do not unfold the foil during baking and do not turn the bag over. Cook just like in the oven - 1, 2-1, 5 hours.

Let the baked meat cool directly in the foil and only then open. Beef slices are easier when they are completely cool. The exception is the case if you are going to serve the meat hot.

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