Slow Cooked Lemon-Paprika Beef Recipe

Name: Slow Cooked Lemon-Paprika Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg beef roast (topside, rolled, etc); 1 tablespoon olive oil; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 2 dried bay leaves; 1 tablespoon sweet paprika; Chilli Sauce; 1/3 cup extra virgin olive oil; 1/4 cup lemon juice; 1 teaspoon dried parsley; 2 garlic cloves, crushed; 1 teaspoon dried chili pepper flakes; 1 teaspoon dried oregano

Servings: persons

1 1/2 kg beef roast (topside, rolled, etc)
1 tablespoon olive oil
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 dried bay leaves
1 tablespoon sweet paprika
Chilli Sauce
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon dried parsley
2 garlic cloves, crushed
1 teaspoon dried chili pepper flakes
1 teaspoon dried oregano

1
Process seeds and bay leaves in a small processor or spice grinder until a medium fine mixture forms. (Fairly fine but still with a few lumpy bits). Season with salt and pepper. Stir in paprika.
2
Rub beef with olive oil and coat with spice mixture. Cover and put in the fridge for 2-3hrs. (You could use the beef straight away but we like to let the flavours penetrate.) Remove beef from fridge about 1/2hr before cooking to let it warm up.
3
Preheat oven to 200deg C (fan forced).
4
Put beef in oven in a baking dish that you can cover with a lid.
5
After 20 mins drop oven temperature to 140degC and cover beef. Cook for 3hours. After about 1hr we usually add ~1 cup water to the pan and turn the meat. Check again at 2hrs, turn and baste meat and add more water if necessary.
6
After cooking time remove roast from pan, wrap in foil and rest for ~1/2 hour before carving.
7
To make Chilli Sauce put all ingredients in a bowl and mix well to combine. Season with salt and pepper. Best done early so it has time for the dried herbs to infuse and absorb some moisture.
8
Slice beef and drizzle with chilli sauce.

1250

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 kg beef roast (topside, rolled, etc), 1 tablespoon olive oil, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, and more.

Yes, Slow Cooked Lemon-Paprika Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Lemon-Paprika Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions