Slow Cooker Roast Beef with Rosemary and Garlic
You must try this easy to prepare Slow Cooker Roast Beef with Rosemary and Garlic! The roast beef is seasoned beautifully and the flavors pair perfectly with Instant Pot Mashed Potatoes. Your slow cooker does all the hard work making this delicious meal perfect for the next holiday celebration or week night meal!
What do you do for the holidays and family get togethers? Or even just Sunday dinner? 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 love big family dinners but we also love easy! If you want a traditional meal it doesn’t have to be a ton of work. How you ask? Well, by using the slow cooker, of course! (you knew that was coming, right?!)
Some people do turkey dinners for holiday meals but my mom used to cook up THE most amazing prime rib roast but with more and more people to feed every year it’s given way to some new traditions. 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!!
Your Slow Cooker is the perfect tool to use for this Slow Cooker Roast Beef!
- This cut of meat was made for the slow cooker, turn it on low and cook all day! So easy and simple!
- No tough or chewy roast beef here. Cooking this roast beef in the slow cooker for an extended length of time results in the most delicious meat.
- This cut of meat has little fat so it doesn’t turn out greasy at all in your slow cooker. Instead the result is juicy and flavorful roast beef!
Follow these simple steps and you will have the most delicious slow cooker roast beef dinner you’ve had in a long time!
- You will definitely want to brown up the roast beef to get a nice crust on the outside! I used my 4-quart multi-cooker for this recipe. A simple skillet will work well too!
- By browning up this slow cooker roast beef, it will seal in all that yummy flavor and really infuse the garlic and rosemary! Such a delicious flavor combination.
- Lastly, deglaze your pan or multi-cooker with 1 tablespoon of balsamic vinegar. This really adds a punch of flavor!
This Slow Cooker Roast Beef is perfect served up with my Slow Cooker Gratin potatoes or Instant Pot Mashed Potatoes for a delicious but easy holiday meal or a just a special dinner (since it is so easy, why not have it on a weeknight?!)
Slow Cooker Rosemary Garlic Crusted Roast Beef
Ingredients
- 2 pound eye of round beef roast (you can also use rump roast if preferred)
- 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
- 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
Notes
Nutrition
Can I use all of the juice left in the pan to make gravy or just a portion of it? This is the third time I’ve made it with great results. I should have turned it over though but forgot so the top is a bit crusty!
Please let me know…about the gravy.
Lorna
Yes, I would strain out the juices and depending on how much gravy you want use a cup or so and thicken with a cornstarch mixture over the stove.
Can I put it in the oven? And if so, how long would that take?
Yes! I’m so sorry I don’t have specifics on this as I haven’t tested it, but if you do please let me know!
Yes, just take the excess oil off the top then strain it and then add beef broth cornstarch slurry, comes out perfect every time, enjoy
If I wanted to added carrots onions and potatoes to the slow cooker, would I need to add more liquid?
It shouldn’t need any additional liquid to cook those.
Up up up, good
I’m not sure how the end result will taste, but searing on a skillet at med-high for 4 minutes burned my garlic and rosemary. Maybe I should have used med-low….
Hi Daniel! Thank you for taking the time to leave your feedback. This is a good point, every stove and skillet can differ a bit, so always monitor the food and use your best judgement to make adjustments to avoid burned food!
Hi Jennifer, I have just started my slow cooker with 1 shallot halved and tossed in along with half a red onion rough chopped. Pepper corns and salt. The roast now sitting on top. I added cup of red wine and had Brussels sprouts water to make the gravy! BISTO 😀 (It’s a Brit thing)
Will add mushrooms, cauliflower and carrots later.
Sear the meat BEFORE you add the garlic slivers and rosemary. Only 7 hours to wait?🤷🏼♂️
Merry Christmas to all!
Ray
Sounds perfect! Hope you enjoyed!!
Tell me you used butter and basted it as well?
I don’t know what these other people are people are talking about this was the best roast I have ever made. Everyone in my family said it was the best thing I have ever cooked for a Christmas dinner. The only thing I did different was I added a cup of beef broth in the bottom of the crockpot. I would make this again and again and again. Oh and I used a rump roast. Thank you so much for this recipe!!!
So glad you loved it!! I hope you had a wonderful holiday!
Thanks for this recipe, my family loved it (after modifications mentioned in comments – consider updating base recipe)
I followed recipe, added 1c veg broth, and cooked on low in a 4qt slow cooker for about 4 hours and got a lovely medium roast. Made a simple gravy with corn starch and olive oil, and the family raved about it.
If I had cooked for 8-9 hours it would have been very, very well done, with or without broth. Perhaps equipment matters, as does family preference.
I just prepared a 3+ lb roast for 4 adults and 2 toddlers. There was enough left for 2 leftover servings. I think you need to know your audience for portions.