Description
This Slow Cooker Roast Beef recipe results in a tender and flavorful roast that is perfect for a comforting family dinner or entertaining a crowd. The slow cooking process allows the meat to become incredibly tender and juicy, infused with aromatic herbs and spices.
Ingredients
Units
Scale
Main Ingredients:
- 2 pound eye of round beef roast or rump roast if preferred
- 2 tablespoons olive oil
Seasoning:
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
Finishing Touch:
- 1 tablespoon balsamic vinegar
Instructions
- Rub roast all over with olive oil. Strip rosemary leaves from stalk, then chop. Combine chopped leaves with garlic, sea salt, and pepper.
- Rub seasonings around outside of roast to form a crust.
- Preheat skillet or multicooker to 400 ℉.
- Add roast and sear on each side until lightly browned (4-6 minutes).
- Deglaze pan with balsamic vinegar and transfer all contents to slow cooker.
- Cover and cook on low for 8-9 hours.
- Remove roast from slow cooker and let rest for 15-30 minutes, then slice to serve.
Notes
- Store in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat with a splash of liquid as needed to keep the meat moist.
- Cook to 145 ℉ for medium or 150 ℉ for medium-well. Keep in mind, for slow cooking, judge doneness more by the tenderness of the meat and cook longer if needed.
- If the roast is still tough, cook until it is easy to shred (usually around 205 ℉.)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 33g
- Cholesterol: 100mg
