For the most succulent and tender beef you have ever tasted, you have to try this recipe for slow-cooker beef silverside. Silverside is ideally suited for the slow-cooker, as the long slow cooking time helps to break down the collagen and tenderise the muscle fibres, leaving you with deliciously juicy meat that will have everyone clamouring for seconds!
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Perfectly slow-cooked beef silverside
If you’ve never tried to cook a joint of beef in your slow-cooker, then you are in for a treat. This joint of silverside turns out moist and juicy, yet perfect for slicing, and you get the most delicious gravy in the same pot.
For this recipe, I’ve used a joint of beef silverside, which is also known as a rump roast. Silverside gets its name from the layer of silver membrane which covers the meat. It comes from the hindquarter of the cow and contains a lot of connective fibres, which makes it the ideal joint for cooking in a slow-cooker. The long, slow cooking time, combined with the liquid from the stock, tenderise the meat until it is melt-in-the-mouth tender and full of flavour.
If you really wanted to, you could cook silverside in the oven, but you would have to cook it for at least 3 hours on a low heat. With the price of electricity sky-rocketing at the moment, it is far more economical to make use of the slow-cooker.
Why I think you’ll love this recipe
There are so many reasons. Where should I start?
- Silverside is one of the cheaper cuts of meat, so it’s economical.
- Using a slow-cooker uses far less electricity than an oven so you save on electricity bills.
- You don’t have to worry about timing – if you leave it in the slow-cooker a bit longer than the recipe states, you won’t ruin your meal – the meat will still be juicy and succulent.
- It’s so simple to make – just layer a few vegetables in the slow-cooker, lay the meat on top, cover it with stock, then forget about it until you are ready to serve it.
- The cooking juices make the most amazing gravy.
- The silverside holds its shape so you can carve it into perfect slices.
- Leftovers make delicious sandwiches.
How to cook a silverside joint in the slow-cooker
**For complete instructions on how to make slow-cooker beef silverside see the printable recipe card at the end of this post**
You will need the following equipment:
- A slow-cooker – I use one similar to this, it’s large enough to hold either a joint of meat or a chicken, and I can make a casserole in it that will easily feed 8 people. Even if you are only two people at home (as we are), a larger slow-cooker is essential. They don’t use any more electricity than a smaller one, but the larger size does mean you can cook a joint of meat and whole chickens in them.
- A sharp knife for cutting the vegetables – it’s difficult to recommend a particular knife, as different people have different preferences. For that reason I’ve included a link to a page containing a selection of knives, so you can browse to find the one you would feel most comfortable with. However, I would recommend that you get a knife sharpener to keep your knives in top condition. In my opinion, there’s nothing more dangerous than a blunt knife.
- A chopping board to protect your work surface – I like this set of three boards that come with a stand to keep them handy.
- A pair of kitchen tongs to help with searing the meat – this set is made from silicone which won’t scratch your pots and pans.
- A small saucepan for making the gravy.
You will need:
- A joint of beef silverside – the size will depend on the number of people you are feeding. The images on this post are from a smallish joint (700 grams / 1 and a half pounds) and there was more than sufficient for 4 people.
- Vegetables – these cook in the stock along with the beef and will be used to make the gravy. You will need an onion, a carrot and a stalk of celery.
- Stock – if you have beef stock you can use that, otherwise just dissolve a beef stock cube in a cup of boiling water.
- Seasoning – salt and black pepper to your own taste, a tablespoon of tomato puree and a tablespoon of Worcestershire sauce.
For a richer gravy you could substitute half a cup of stock with half a cup of red wine.
How to make it
Heat the oil before adding the meat and then seal on all sides, using a pair of tongs to turn the meat, until it is browned all over. This shouldn’t take more than 2 minutes per side.
Peel the onions and carrots and cut them into thin slices, along with the celery. Arrange them in the base of your slow-cooker.
Place the beef silverside on top of the vegetables.
Mix the tomato paste and Worcestershire sauce into the stock and pour into the slow-cooker.
Cover the slow-cooker with a lid and cook on low for 6 to 8 hours until you can pierce the meat easily with a fork. My small joint was done after 6 hours, you may need to leave it for longer for larger joints. If you are in a hurry you can cook on high for 5 to 6 hours but I would really recommend the longer, slower cooking time on low.
Once the meat has cooked it should be rested for about 20 minutes. I normally transfer it to a plate and cover it with a piece of tinfoil and a couple of clean kitchen towels.
Make the gravy
How you make the gravy is a matter of preference. There are three ways you can do it.
- Chunky gravy. Tip the stock and vegetables from the slow-cooker into a saucepan and place it on a low heat on the stove. Make a slurry of 1 tablespoon of cornflour and 2 tablespoons of water and stir it slowly into the gravy until the gravy has thickened to your liking. You may not need all the cornflour mixture.
- Smooth gravy without vegetables. Strain the stock and vegetables through a wire mesh strainer into a saucepan to separate them. You can either discard the vegetables or keep them warm and serve them as a side dish. Thicken the stock as option 1 above.
- Gravy blended with vegetables. Tip all the stock and vegetables from the slow-cooker into a saucepan and then blend with an immersion blender until smooth. Thicken as per option 1 above.
We like a chunky gravy so I went with option 1 🙂 .
What to serve with beef silverside
I like to serve this meat thinly sliced with Yorkshire puddings covered in gravy, and a selection of vegetables.
Why not try some of these vegetable dishes:
- Glazed carrots
- Crispy smashed potatoes with rosemary
- Potatoes Romanoff
- Creamy leek and brussels sprouts bake
- Buttered cabbage and leeks with mustard seeds
- Creamed cabbage South African style
- Baby marrows/zucchini with tomato and onion
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Freezing and storage
You can freeze any leftover meat. Place it in a plastic container and pour over any leftover gravy. This will ensure the beef stays juicy. Freeze for up to 3 months.
To use, defrost in the refrigerator and then reheat in the microwave until piping hot.
Leftover silverside can also be stored in a covered container in the refrigerator for up to 3 days. It makes the most delicious sandwiches on crusty bread, spread with a little horseradish sauce.
Pin for later
If you would like to make this slow-cooker beef silverside, why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.
Why not take a look at some of my other slow-cooker recipes:
- Slow-cooker Irish lamb stew with barley
- Slow-cooker roast chicken dinner
- Hearty beef and barley stew
- Pork casserole with honey and mustard
- Slow-cooker oxtail stew
- Slow-cooker beef and kidney stew
Slow-cooker beef silverside
(Click the stars to rate this recipe)
- 1½ pound / 700 grams beef silverside joint
- 1 medium onion
- 1 medium carrot
- 1 stalk celery
- 1 cup beef stock or 1 beef stock cube dissolved in 1 cup boiling water
- 1 tablespoon tomato puree
- 1 tablespoon Worcestershire sauce
- salt and black pepper to taste
- 2 tablespoons sunflower oil for browning the silverside
- Season the silverside with salt and black pepper to taste.1½ pound / 700 grams beef silverside joint, salt and black pepper
- Heat the oil in a frying pan and sear the meat on all sides. Turn off the heat and leave the meat in the pan while you prepare the vegetables.2 tablespoons sunflower oil
- Peel the onions and carrots and cut them into thin slices, along with the celery. Arrange them in the base of your slow-cooker.1 medium onion, 1 medium carrot, 1 stalk celery
- Place the beef silverside on top of the vegetables.
- Mix the tomato paste and Worcestershire sauce into the stock and pour into the slow-cooker.1 cup beef stock, 1 tablespoon tomato puree, 1 tablespoon Worcestershire sauce
- Cover the slow-cooker with a lid and cook on low for 6 to 8 hours until you can pierce the meat easily with a fork. My small joint was done after 6 hours, you may need to leave it for longer for larger joints. If you are in a hurry you can cook on high for 5 to 6 hours but I would really recommend the longer, slower cooking time on low.
- Transfer the meat to a plate, cover with a sheet of tinfoil and leave to rest for 20 minutes.
- Serve hot with yorkshire puddings, roast potatoes and a selection of vegetables.
Gravy (choose one of three options)
- 1. Chunky gravy. Tip the stock and vegetables from the slow-cooker into a saucepan and place it on a low heat on the stove. Make a slurry of 1 tablespoon of cornflour and 2 tablespoons of water and stir it slowly into the gravy until the gravy has thickened to your liking. You may not need all the cornflour mixture.
- 2. Smooth gravy without vegetables. Strain the stock and vegetables through a wire mesh strainer into a saucepan to separate them. You can either discard the vegetables or keep them warm and serve as a side dish. Thicken the stock as option 1 above.
- 3. Gravy blended with vegetables. Tip all the stock and vegetables from the slow-cooker into a saucepan and then blend with an immersion blender until smooth. Thicken as per option 1 above.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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