Roast Beef in the Slow Cooker
This recipe produces a tremendously tender roast with a deep yet delicate savory flavor. The bay leaves are intrinsic to producing the best tasting roast beef.
The directions below are for a slow cooker, but this recipe can be adapted for the stovetop or oven. See the Brenda’s tips section for these directions.
Roast Beef in the Slow Cooker
To the removable pot of a slow cooker, sprinkle the bottom with:
Seasoned salt
Garlic salt
In the slow cooker, where the beef rests, place:
2-4 bay leaves
Carefully place on top the bay leaves:
1+ lb roast, fully defrosted
Season the top of the roast:
Seasoned salt
Garlic salt
2-4 bay leaves
To the pot, add:
1 1/2 cups beef broth
Set heat* to “HIGH” and allow to cook for 4-8 hours, or “LOW” for 6-12 hours.
Test for tenderness with a fork, pulling a piece from the center of the roast:
Tender = done
Tough = allow to cook 1-2 hours longer and test again
Once cooked,
Transfer roast to serving platter
Strain broth through a wire mesh colander, reserving the broth for gravy or soup
Serve hot.
Brenda’s tips:
Serving size: Makes one roast, size dependent on the size of the roast
Recipe is for a fully trimmed roast or a bone-in beef roast
Use leftover roast beef for:
Shredded Beef Chimichangas
Roast Beef Stroganoff
French Dip Sandwiches
Chipotle Beef Rice Bowls
*Determining length of cooking time isn’t simply a mathematical equation as all slow cookers are not equal. Bone-in or fully trimmed may also impact the total cooking time. Keep in mind any specifics of the device in your kitchen. Below are some estimated times that may help:
Small roast = 1-2 lbs, cook on HIGH for ~4 hours, or LOW for ~6 hours
Medium roast = 3-5 lbs, cook on HIGH for ~5 hours, or LOW for ~8 hours
Large roast = 6-7 lbs, cook on high for ~8 hours, or LOW for ~12 hours
Stovetop Instructions: Sear the roast, season & add broth. Cover, reduce heat, and cook for 2-8 hours until tender. Hourly, check liquid and add as necessary to prevent pot from boiling dry.
Oven Instructions: Prep the same way as for a crockpot, cover, and place in 325F oven for 3-10 hours. Hourly, check liquid and add as necessary to prevent pot from boiling dry.
Window to B’s kitchen . . .
