Slow Cooker Beef Topside with Red Wine Gravy Recipe

Season the beef topside with salt and pepper.

In a large skillet, heat some oil over medium-high heat and brown the beef on all sides. Transfer it to the slow cooker.

Add the onions, garlic, carrots, and celery to the skillet and cook until softened. Transfer them to the slow cooker.

In a bowl, mix together the red wine, beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the beef and vegetables in the slow cooker.

Cover and cook on low heat for 6 hours, or until the beef is tender.

Once cooked, remove the beef from the slow cooker and let it rest for a few minutes. Meanwhile, strain the cooking liquid into a saucepan.

If desired, mix cornstarch with some water to make a slurry, then whisk it into the cooking liquid to thicken the gravy. Cook for a few minutes until the gravy has thickened.

Slice the beef and serve with the red wine gravy.