Description
A tender and flavorful slow cooker roast beef recipe featuring a garlic and rosemary crust seared to perfection before slow cooking to juicy tenderness. Perfect for an easy, satisfying main course.
Ingredients
Scale
Meat
- 2 pound eye of round beef roast or rump roast
Seasonings
- 2 tablespoons olive oil
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the roast: Rub the beef roast all over with olive oil to help the seasoning adhere and promote a good sear.
- Make seasoning mix: Strip the rosemary leaves from the stalks, then chop them finely. Combine the chopped rosemary with the minced garlic, sea salt, and fresh ground pepper to create a seasoning crust.
- Season the roast: Rub the seasoning mixture evenly around the outside of the roast to form a flavorful crust.
- Preheat skillet: Heat a skillet or multicooker pot to 400 ℉ to prepare for searing the roast.
- Sear the roast: Place the roast in the hot skillet and sear on each side until lightly browned, about 4 to 6 minutes total, developing extra flavor and texture.
- Deglaze pan: Pour the balsamic vinegar into the skillet to deglaze, scraping up any browned bits, then transfer the roast along with the pan contents into the slow cooker.
- Slow cook: Cover the slow cooker and cook on low heat for 8 to 9 hours until the meat is tender and cooked through.
- Rest and serve: Remove the roast from the slow cooker and let it rest uncovered for 15 to 30 minutes before slicing to serve, allowing juices to redistribute.
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of liquid to maintain moisture.
- For medium doneness, cook the roast to 145 ℉; for medium-well, cook to 150 ℉, but for slow cooking, judge doneness by tenderness and cook longer if needed.
- If the roast is still tough, continue cooking until it is easy to shred, which is typically around 205 ℉.
