A topside cut of beef, from the back of a cow's leg, is ideal as a pot roast and suitable for the slow cooker. A 100-gram serving of lean beef topside roast, which is about 3.5 ounces, contains 124 calories and 4 g of total fat. It has no cholesterol and provides 22.3 g of protein to your diet. Cook a topside cut of beef all day in the slow cooker for a tender finished product.
Sprinkle salt, pepper and garlic powder over all sides of the topside roast, then cover it with flour on all sides.
Heat 2 tbsp. of olive oil in a skillet over medium heat. Add the topside and one medium diced onion to the skillet; cook the onions until they are translucent while you are browning the topside roast on all sides.
Oil the sides of the slow cooker with olive oil. Add the browned topside roast and the onions to the pot. Drop in the garlic cloves and the bay leaf. Pour the beef broth over the roast and sprinkle salt and pepper on top.
Cook the topside pot roast for eight to 10 hours on the low setting of the slow cooker.
Things You'll Need
3 lb. topside beef
Salt and pepper
1/2 tsp. of garlic powder
1 cup of flour
2 tbsp. olive oil
1 medium diced onion
1 to 2 garlic cloves, peeled
1 bay leaf
1/2 of 14-oz. can of beef broth
Do not remove the lid of the slow cooker very often, as it takes a long time for the cooker to reach the desired temperature again. Use a meat thermometer to test the internal temperature of the beef. A safe temperature for consumption is 145 degrees F, according to FoodSafety.gov.