Fall-Apart-Tender Braised Topside of Beef

“I found this recipe in the booklet that came with my slow cooker (crock pot). Its supposed to be peppered but I opted to marinade my joint overnight instead. I used Karin...'s All Purpose Marinade (Although I used quarter cup sundried tomato infused olive oil and quarter cup chilli infused olive oil instead of regular olive oil). The original recipe uses 8 shallot onions, 4 regular carrots sliced, and 2 parsnips, sliced. But I used red onions, celeriac, and shatanay carrots. I advise you try shatanay carrots as they are so much sweeter than regular ones! I cooked mine for 8 hours on auto and it came out lovely and tender. Please take the gravy granules measurement as an approximation, and add to your taste.”
8hrs 30mins

Ingredients Nutrition


  1. Preheat slow cooker.
  2. Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Transfer to a plate and set aside.
  3. Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft.
  4. Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables.
  5. Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper.
  6. Pour over the beef, add the bay leaf and cover. Cook on auto for 8-10 hours or low for 10-12 hours.
  7. Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm.
  8. For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the gravy granules and bring to the boil, simmer for 2 minutes.
  9. Serve with mashed potatoes and savoy cabbage.

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