Slow Cooker Pesto Crusted Beef
I’m just sitting here thinking and wondering as I type up this recipe… how many people still have a traditional roast beef dinner every Sunday. Okay, maybe it’s a chicken dinner but you get the idea. Sunday’s used to be a day for church and family and, of course, for cooking a big family dinner. Does your family hang onto any of these traditions? It seems like we are usually running around trying to fit in some errand or another and while we do try to cook dinner as often as possible I can’t say we exactly have a tradition. But a roast beef dinner like this wouldn’t be a bad place to start.
If you like to try new and interesting foods then this type of meal is great! It’s like a blend between the traditional which would be roast beef with potatoes and carrots but it has it’s own personality. For this meal, I coated the roast beef in a pesto sauce and then served up the finished beef with some simple rice and roasted tomatoes.
The tomatoes are a great way to bring in the fresh factor to an otherwise kind of heavy meal. They are so sweet and delicious roasted up and go perfectly with this roast.
And I do love the tomatoes, but I also can’t lie. My favorite part of the meal, the thing that made it just totally off the chart for me was the gravy. It usually is the gravy, I love gravy. But a sour cream and mustard gravy? I’m just saying, you’ve got to try it! Time to bring back some traditions for your family?
Slow Cooker Pesto Crusted Beef
SaveIngredients
For the beef:
- 2 pounds beef chuck roast
- 1/2 cup jarred pesto sauce
- 2 teaspoons jarred minced garlic
For the roasted tomatoes:
- 10 oz grape tomatoes
- 1 tablespoon olive oil
- 2 teaspoons jarred minced garlic
- 1/2 teaspoon kosher salt
For the gravy:
- juice from slow cooker strained
- 1 tablespoon corn starch (make a slurry by whisking with 1 tablespoon water until smooth)
- 1 tablespoon mustard
- 3 tablespoons sour cream
Instructions
- Rub beef chuck roast with pesto sauce and garlic
- Heat skillet to a medium high heat (around 400 degrees) and brown roast on each side for 3-5 minutes
- Transfer to slow cooker and continue cooking on low for 8-9 hours until fall-apart tender
- Preheat oven to 425 degrees
- Cut tomatoes in half and toss with olive oil, garlic and salt
- Place on baking sheet and roast for 30-35 minutes
- Strain juice from slow cooker into sauce pan
- Whisk in cornstarch slurry and bring to a boil for 3-5 minutes until thickened
- Remove from heat and stir in mustard and sour cream
- Serve with rice (I recommend basmati) or as desired
Nutrition
Hi Jennifer,
Thanks for a great recipe. When you put the seared beef into the slow cooker, do you need to add any liquid? if so will beef stock or red wine do?
I don’t typically add any extra liquid as this recipe tends to produce it’s own as it cooks. If you prefer, you can add 1/2 cup or so of beef broth or wine!
Can you please tell me if you made a gravy to cook the beef or just water with the pesto? Thank you 😊
just the pesto
Sounds delicious. Can this be made in advance and reheated? If so, how would you suggest it is done?
If you reheat I would do so on low in the slow cooker with additional liquid.
What kind of mustard? There are many kinds, don’t you know? And would not the selection of a particular type of mustard have a significant effect on the outcome (taste) of the dish? Why omit such a significant part of the recipe? I would also like to know what kind of jarred pesto sauce that you used. Do you only mention the names of products if they sponsor you?
Thank you!
In this dish you should use which type of mustard and brand of pesto you most prefer, as that would actually be the most important factor in the success of the dish for you (I’m not sure why you feel the need to make such pointed and inflammatory comments?). Of course, when people ask respectfully, I’m more than happy to offer help, suggestions and to update the post to clarify anything which might be confusing.