Recipes

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 or even just water, 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.

To Cook

• Peel the onions and carrots and cut them into thin slices pretty much any root vegetable works. Arrange them in the base of your slow-cooker.
• Place the beef silverside on top of the vegetables & water or stock.
• 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. A small joint may be cooked sooner, 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 we 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.
• Add mashed potatoes and Yorkshire puddings and you will have the easiest to prep & most amazing roast beef Sunday dinner.