What do you do for the holidays? Do you stick to the traditional or do something a little different? Do a lot of cooking? Order up a meal? Eat at someone else’s house? We will be with my parents and my brothers and their families during the holidays but we decided this year we are going to go a little less traditional with the food. Enchiladas for Christmas Eve and finger foods for Christmas Day. Lots of things my mom and I can do the prep work for ahead of time! Of course, if you want to go traditional, it doesn’t have to be a lot of work either! Why? How? (I know you are asking me!!) Well, by using the slow cooker, of course! (you knew that was coming, right?!)
Some people do the whole turkey dinner again over Christmas but in my family doing some sort of beef seems to be more traditional. My mom used to cook up the most amazing prime rib roast ever but with more and more people to feed every year it’s given way to some new traditions (e.g. huge pans of enchiladas). Maybe one of these days I will get her to share her prime rib recipe with you all (and me!) because, trust me, it’s amazing!!
So, if we are not going to cook up an amazing prime rib roast, what’s the next best thing that is super easy and super delicious? This! A rosemary and garlic crusted round roast! This cut of meat was made for the slow cooker! No tough or chewy roast beef here! This has little fat so doesn’t turn out greasy at all, but instead is so juicy and flavorful after cooking all day on low!
You definitely want to brown this up to get that nice crust on the outside with the garlic and rosemary and herbs! It will seal in all the flavor and make this one of the most delicious roast beef dinners you’ve had in a very long time!
Perfect served up with my Slow Cooker Gratin potatoes for a perfect holiday meal or a just a special dinner (since it’s so easy, why not have it any old weeknight?!).
- 2 pound eye of round beef roast
- 2 tablespoons olive oil
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
- Rub roast all over with olive oil
- Chop leaves of rosemary and combine with garlic, sea salt and pepper
- Rub around the outside of the roast to form a crust
- Preheat a skillet or multicooker to 400 degrees
- 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 and let rest for 15-30 minutes then slice to serve