If you’re looking for a simple and delicious way to prepare roast beef, look no further than your trusty slow cooker. With just a few ingredients and minimal effort, you can enjoy a tender, flavourful roast beef dinner that practically cooks itself!
When I think of a good ol’ classic roast beef, I kinda sorta get reminded of my mother. I think it’s because I don’t know anybody who likes a good ol’ classic open faced roast beef sandwich more than she does. You know the ones?!
Roast beef slices piled high on plain ol’ (untoasted) white sandwich bread. With an abnormal amount of gravy poured right over top. The kind of roast beef sandwich you have to eat with a fork and knife. The kind of roast beef sandwich that I, personally, have never had a soft spot for (I think it’s the fact that the bread is untoasted for me…)
And although I have absolutely nothing against roast beef smothered in too much gravy, I’d rather eat it a-top a bed of onions and carrots instead of sandwich bread. You feel me?
With all that being said though – whether you’re a lover of open faced roast beef sandwiches like my mama or you prefer a classic style roast beef dinner with gravy and veg like myself – I think we can all agree that being able to cook it to medium rare perfection with the least amount of effort on your part is a WIN-WIN either way. Am I right?
Thanks to the slow cooker, cooking roast beef to perfection has never been easier. Just throw in your favourite cut of beef, some onions, garlic, and carrots, and let it work its magic. The best part? Your house will smell absolutely amazing all day long (arguably my favourite part!)
Plus, it’s a great way to use up any fresh herbs you have lying around – thyme, rosemary, dill – they all add such a wonderful depth of flavour. And don’t forget, you can adjust the seasoning to your taste, making it as simple or as fancy as you like. So, whether you’re prepping for a family dinner or just craving some comfort food, this slow cooker roast beef recipe is a surefire hit. Enjoy!
WHAT YOU’RE GONNA NEED TO MAKE ROAST BEEF IN A SLOW COOKER
I don’t know about you, but I get cozy-roast-beef-dinner-vibes just looking at these ingredients. They’re fresh, easy to find, and come together to create an unforgettable roast beef dinner that’s easy on the palette. Let’s discuss them in a little bit more detail down below:
- Beef Outside Round Roast: A lean cut of beef from the hindquarters of the cow. It’s known for its robust beefy flavour but can be tough if not cooked properly. Slow cooking this cut makes it tender and juicy.
- Onions: Add a natural sweetness and depth of flavour to the dish. When slow-cooked, they become soft and meld beautifully with the other ingredients, enhancing the overall taste of the roast. White or yellow onions work best in this recipe.
- Garlic: Provides a fragrant and slightly spicy flavour that complements the beef. It infuses the meat and vegetables with its aromatic qualities, making the dish more savory. Fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder, use 2 teaspoons instead of the 4 fresh minced cloves.
- Carrots: Add a touch of sweetness and a pleasant texture contrast to the dish. They absorb the flavours of the broth and spices, becoming tender and flavourful as they cook.
- Olive Oil: Used for searing the beef, which helps to lock in juices and create a flavourful crust. It also adds a healthy fat component to the dish. You can use a different kind of oil (such as avocado) or butter instead, if you prefer.
- Beef Broth: Serves as the cooking liquid, providing a rich, savoury base that keeps the roast moist and infuses it with additional beefy flavour. Using a low-sodium version helps control the overall salt content of the dish. PRO TIP: Opt for low-sodium beef broth to control the salt content of the dish. You can always adjust the seasoning later if needed.
- Red Wine: Adds depth and complexity to the flavour profile of the roast. It also helps to tenderize the meat. If you prefer not to use wine, you can replace it with additional beef broth.
- Worcestershire Sauce: Brings a tangy, umami-rich flavour to the dish, enhancing the meat’s savoury notes and adding a bit of complexity.
- Balsamic Vinegar: Adds a subtle sweetness and acidity, balancing the richness of the beef and giving the dish a slight tang.
- Tomato Paste: Adds a concentrated tomato flavour and a bit of umami, enriching the sauce and contributing to its thickness.
- Fresh Herbs: Add a bright, fresh flavour to the sauce as well as a colourful finish to the dish. They not only enhance the presentation but also provide a final burst of flavour. I used fresh parsley, dill, and rosemary. But feel free to use whatever fresh herbs you have on hand.
- Salt and Pepper: Essential for seasoning the roast, helping to bring out the natural flavours of the beef and other ingredients.
HOW TO MAKE ROAST BEEF IN A SLOW COOKER (KEY TIPS)
You can find full instructions for how to make this easy slow cooker roast beef in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right cut of beef. Opt for a lean cut like beef outside round roast for slow cooking. This cut benefits from low and slow cooking methods, becoming tender and flavourful over longer periods of time.
- Don’t be shy on the salt and pepper (or other seasonings, if using). You want to season the raw roast beef completely – meaning all crevices, corners, and sides. Use your hands to massage the meat and make sure you cover the entire area.
- Sear the meat. Searing the roast before slow cooking helps develop a flavourful crust and enhances the overall taste of the dish. It also locks in juices, keeping the meat moist during the cooking process.
- Layer flavours. Layering flavours by caramelizing onions, using garlic, and incorporating herbs and spices adds depth and complexity to the dish. Take the time to sauté the onions and garlic before adding them to the crockpot for an overall richer flavour.
EXTRA TIP: Give the base a good stir after adding the carrots. If you have a small roast like I did, 2 hours might not be enough time to make the carrots tender. Submerging them in the broth will help.
EXTRA EXTRA TIP: If the vegetables are not tender enough after the roast is done, you can continue cooking them in the slow cooker while the roast rests.
- Monitor the cooking time. Keep an eye on the cooking time, especially if you prefer your roast beef medium rare. EXTRA TIP: Use a meat thermometer to check the internal temperature, aiming for around 130°F (54°C) for medium rare.
- Don’t overcook. Avoid overcooking the roast beef, as it can become tough and dry. Once it reaches the desired internal temperature, remove it from the slow cooker and let it rest to allow the juices to redistribute.
- Adjust seasoning. Taste the sauce before serving and adjust the seasoning if necessary. You can add more salt, pepper, or herbs to suit your preferences. EXTRA TIP: Adding fresh herbs like parsley or thyme as a garnish not only enhances the presentation but also provides a burst of fresh flavour to the dish.
- Slice against the grain. When slicing the roast beef, always cut against the grain to ensure tenderness. This helps break up the muscle fibers, resulting in more tender slices.
FREQUENTLY ASKED QUESTIONS
Yes, you can put raw beef straight into a slow cooker. Slow cookers are designed to safely cook raw meats, including beef, over a long period of time at low temperatures. While it’s possible to put raw beef straight into the slow cooker, searing the beef before placing it in the slow cooker adds depth of flavour.
Searing helps to caramelize the surface of the meat, creating a rich and savoury crust that enhances the overall taste of the dish. Additionally, it helps to lock in juices, resulting in a more succulent and flavourful roast beef. Therefore, while it’s not strictly necessary, searing the beef before slow cooking is recommended for the best flavour and texture in this recipe.
Yes, using liquid in the slow cooker is essential for cooking roast beef. The liquid serves several purposes: it helps to keep the meat moist during the long cooking process, infuses flavour into the beef and vegetables, and creates a delicious sauce or broth that enhances the overall dish.
Whether you use beef broth, red wine, or a combination of both, the liquid adds depth and richness to the roast beef, resulting in a tender and flavourful meal. Additionally, the liquid helps to distribute heat evenly throughout the slow cooker, ensuring that the roast cooks thoroughly and evenly. Therefore, it’s important to include liquid in the slow cooker when preparing roast beef to achieve the best results.
To prevent roast beef from drying out in a slow cooker, there are several key steps to follow.
Firstly, choosing the right cut of beef is crucial. Lean cuts like beef round roast or chuck roast are ideal for slow cooking as they have enough marbling to keep the meat moist during the long cooking process. Secondly, searing the meat before placing it in the slow cooker helps to seal in the juices and create a flavoUrful crust, which adds to the overall succulence of the roast.
Additionally, as mentioned above, using a cooking liquid such as beef broth, wine, or even water is essential. This liquid not only adds moisture to the meat but also infuses it with flavour as it cooks. Another important factor is to avoid overcooking the roast. Keeping an eye on the cooking time and using a meat thermometer to check for doneness can help prevent the meat from becoming dry and tough.
Lastly, allowing the roast beef to rest for a few minutes before slicing it allows the juices to redistribute, resulting in a more tender and juicy final product. By following these tips, you can ensure that your slow cooker roast beef stays deliciously moist and flavourful from start to finish.
Leftover roast beef can typically be stored in the refrigerator for 3 to 4 days. It’s important to store the leftover beef in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from other foods in the refrigerator.
If you won’t be able to consume the leftovers within that time frame, you can also freeze them for longer storage. When freezing roast beef, it’s best to wrap it tightly in plastic wrap and then place it in a freezer-safe container or resealable freezer bag. Properly stored, frozen roast beef can maintain its quality for up to 3 months. When reheating leftover roast beef, make sure to heat it to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
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ROAST BEEF IN A SLOW COOKER
If you’re looking for a simple and delicious way to prepare roast beef, look no further than your trusty slow cooker. With just a few ingredients and minimal effort, you can enjoy a tender, flavourful roast beef dinner that practically cooks itself!
Ingredients
- 2 lb (1.5 oz) Beef Outside Round Roast
- 2 large Onions, sliced
- 4 Cloves Garlic, minced
- 4 large Carrots, cut into small chunks
- 2 tbsp Olive Oil
- 1 cup Beef Broth
- 1/2 cup Red Wine (optional, for extra flavour)
- 1 tbsp Worcestershire Sauce
- 1 tbsp Balsamic Vinegar
- 1 tbsp Tomato Paste
- A few sprigs Fresh Herbs (I used rosemary, thyme, parsley, and dill)
- Salt and Pepper, to taste
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced onions and cook until they start to caramelize, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the onions and garlic to the slow cooker.
- Add the carrot chunks (stir to submerge). Sprinkle the fresh herbs sprigs all over.
- In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Pat the beef roast dry with clean paper towel then season generously with salt and pepper.
- Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the seared roast to the slow cooker, placing it on top of the veggies and herbs.
- In the skillet, add the beef broth, red wine (if using), Worcestershire sauce, balsamic vinegar, and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Pour the sauce over the beef in the slow cooker.
- Cover the slow cooker and cook on low for about 2-3 hours. Start checking the internal temperature of the roast at the 2-hour mark. For medium rare, you want an internal temperature of 130°F (54°C). Once the roast reaches the desired temperature, remove it from the slow cooker and let it rest for 10-15 minutes. The temperature will rise slightly during resting.
- Slice the roast thinly against the grain. Serve the roast beef with the carrots and onions, spooning some of the flavourful sauce over the top. Garnish with fresh herbs for an extra burst of flavour.
Notes
Use a meat thermometer to ensure you get the perfect medium rare temperature.
If the vegetables are not tender enough after the roast is done, you can continue cooking them in the slow cooker while the roast rests.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 265mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
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