• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A dark blue serving dish filled with mushroom chicken in mustard sauce. There is a dish of peas in the background.
      Lightly battered chicken with mushroom mustard sauce
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A spoonful of cheesy bacon and onion potato bake being lifted from a serving dish.
      Cheesy bacon and onion potato bake
    • A piece of slow cooker beef short rib on a dinner plate with vegetables. The beef is being pulled apart with a fork. There is a helping of thick gravy over the beef.
      Slow cooker beef short ribs with rich gravy
    • A dish of leftover shepherd's pie topped with potato and sweet potato mash, with a dish of green salad in the foreground.
      Leftover chicken shepherd's pie
    • A glass serving dish filled with fruity Eton mess.
      Fruity Eton mess with microwave meringue
    • A lemon and herb chicken flattie on a serving plate surrounded by dishes of salad.
      Air fryer lemon and herb chicken flattie
    • An easy meat pie in a baking dish with a corner of the pastry removed to show the filling.
      Easy meat pie
    • A boerewors puff pastry spiral on a wooden board surrounded by a selection of salads.
      Boerewors puff pastry spiral
    • A slice of raspberry meringue pie on a blue-patterned plate.
      Raspberry Meringue Pie
    • A black serving dish of Thai prawn and monkfish curry.
      Thai prawn and monkfish curry
    • Lamb ribs on a wooden serving dish.
      Lemon and herb lamb ribs
    Home » Recipes » Slow-cooker recipes

    Slow-cooker beef silverside

    Published: Mar 16, 2022 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 9 Comments

    Jump to recipe

    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!

    Sliced silverside on a plate with carrots and potatoes.

    What's more, you get a delicious gravy from the same pan saving you time and effort.

    Jump to:
    • Perfectly slow-cooked beef silverside
    • Why I think you'll love this recipe
    • How to cook a silverside joint in the slow-cooker
    • What to serve with beef silverside
    • Freezing and storage
    • Save for later
    • Other recipes
    • 📋The recipe

    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 wanted to, you could cook silverside in the oven, but you would have to cook it for at least 3 hours on low heat. With the price of electricity skyrocketing 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, and 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.
    Closeup of a sliced slow-cooked silverside joint.

    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**

    Equipment

    You will need the following equipment:

    • A slow-cooker - I love my slow cooker because 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 up the vegetables. I 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.
    • A pair of kitchen tongs to help with searing the meat - I prefer using silicone tongs as they won't scratch your pots and pans.
    • A small saucepan for making the gravy.

    Ingredients

    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

    A joint of silverside being browned in frying pan.

    I always season the silverside with salt and black pepper, and then sear it in a little sunflower oil before adding it to the slow-cooker. Doing this seals the juices into the meat and gives it a nicely browned appearance.

    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.

    Steps for putting the meat and vegetables into the slow cooker.

    Turn off the heat and leave the meat in the pan while you prepare the vegetables.

    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 tin foil and a couple of clean kitchen towels.

    Make the gravy

    Chunky gravy in a saucepan and the thickened gravy in a gravy boat.

    While the meat is resting, you can make the gravy.

    How you make the gravy is a matter of preference. There are three ways you can do it.

    1. Chunky gravy. Tip the stock and vegetables from the slow-cooker into a saucepan and place it on 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 them 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.

    We like chunky gravy so I went with option 1 🙂 .

    Closeup of a sliced slow-cooked silverside beef joint covered in chunky gravy.

    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

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    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.

    Save 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.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Other recipes

    There are many similar recipes on my slow-cooker recipes page. Here are a few you may enjoy:

    • Close up of a piece of flat iron steak on a plate, covered with mushroom and onion sauce.
      Slow cooker flat iron steak
    • A bowl of lamb ragu with slices of flat bread.
      Slow cooker lamb ragu
    • Lamb stew in a bowl next to a plate of crusty bread rolls.
      Slow cooker Irish lamb stew with barley
    • Slow-cooker pork casserole with honey and mustard

    📋The recipe

    Sliced silverside on a plate with carrots and potatoes.

    Slow-cooker beef silverside

    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!
    Recipe by: Veronica
    Main Course
    British
    Calories 415
    Prep 15 minutes minutes
    Resting time 20 minutes minutes
    Cook 6 hours hours
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.70 from 33 votes

    (Click the stars to rate this recipe)

    Equipment

    • 1 Slow cooker
    • 1 Sharp Knife
    • 1 Chopping Board
    • 1 pair kitchen tongs
    • 1 Small saucepan

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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.
    Nutrition is per serving and assumes all the meat will be consumed.

    Nutrition

    Calories - 415kcal | Carbohydrates - 5.5g | Protein - 54.3g | Fat - 18.1g | Saturated Fat - 4.9g | Cholesterol - 156mg | Sodium - 659mg | Potassium - 858mg | Fiber - 1.2g | Sugar - 2.9g | Calcium - 21mg | Iron - 33mg

    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.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Slow-cooker recipes

    • A piece of slow-braised beef cheek on a pile of mashed potatoes, with gravy.
      Slow-braised beef cheeks
    • A dish of beef stew in a soup bowl on a white plate with a crusty breadroll. There is a dish of stew in the background.
      Hearty beef stew (in a slow cooker)
    • Close up of slices of curried slow cooked lamb on a bed of rice and peas.
      Slow cooker curried leg of lamb (in foil)
    • A serving platter piled with root vegetable mash and filled with slow cooker brisket and onion gravy.
      Slow cooker brisket in foil
    155 shares
    • Share on Facebook4
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.70 from 33 votes (25 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Phil stenning

      January 12, 2025 at 7:35 am

      5 stars
      I made this once before it was the best bit of beef I ever cooked. I’ve just put a 2.5 kilo bit in the slow cooker. Looking forward to it with gravy and mash 👌

      Reply
      • VJ

        January 12, 2025 at 11:04 am

        5 stars
        That's great to hear Phil! I hope this one tastes just as good!

        Reply
    2. Andrea Thompson

      January 01, 2024 at 8:15 pm

      5 stars
      Really tasty and the gravy made from the liquid in the slow cooker was spot on!

      Reply
      • VJ

        January 02, 2024 at 12:17 pm

        Good to know you enjoyed it. Thanks for the comment!

        Reply
    3. Joy Carr

      December 03, 2023 at 8:59 am

      5 stars
      I have just made this following your instructions and ingredients.
      I Putin in slow cooker. It is 1.4kg so I’ll check timing. I have a meat prodded for temp.
      Looking forward to this as just snowed temp is around zero. North East in uk.

      Reply
      • VJ

        December 03, 2023 at 4:22 pm

        5 stars
        Hope it turned out well for you - we had snow here too in the East Midlands and it's bitterly cold. A good warm meal is just the ticket!

        Reply
    4. Caitlin Potocnik

      June 04, 2023 at 12:19 pm

      5 stars
      Delicious, I will be making again for sure!

      Reply
      • VJ

        June 04, 2023 at 12:54 pm

        5 stars
        Good to know. Thanks!

        Reply
    5. Mike

      December 25, 2022 at 12:24 pm

      5 stars
      Awesome recipe and so easy to follow

      Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.