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Member recipe

Slow roasted beef

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(1 ratings)

Member recipe by


Serves 5

The cheapest cut of beef can taste divine when marinaded and prepared well, then cooked for several hours until it is falling apart!

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  • 1kg (approx) of
  • 2 red onions
  • 5 or 6 medium sized mushrooms
  • 1/2 garlic clove, crushed, or Very Lazy Garlic!
  • Olive oil
  • 1/2 bottle of red wine (I used Merlot)
  • 1 tbsp caster sugar
  • 2 tbsp horseradish sauce
  • Butcher's string to tie meat together


    1. Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
    2. In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
    3. Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
    4. Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
    5. When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
    6. I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.

Comments, questions and tips

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15th Mar, 2015
Tried this the other day and it was amazing. Really tasty and I'm a rubbish cook. I found it hard getting the joint to tie together and had to use some cocktail sticks as well as elastic butcher bands. The meat just fell away and was moist and tasty. I'm going to do this again for Easter lunch. I guess it depends what cut you use. I asked the butcher for a joint that would slow cook well and he gave me a salmon cut whatever that means!
19th Mar, 2012
I used topside and it was lovely
21st Sep, 2011
Would love to try this recipe but do not know what cut of beef to get?
3rd Jan, 2017
This (delicious!) doesn't explain whether you cook the beef in all, some or none of the marinting red wine ....? It also doesn't say whether to move the beef into a roasting to cook or not .....? As I've not slow roasted a joint before I wasn't sure what to do. Looked at other recipes which were conflicting. Please can you help? Thanks
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