Home » Recipes » Slow Cooker Recipes » Beef Recipes » Slow Cooker Roast Beef with Rosemary and Garlic

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!Slow Cooker Roast Beef with mashed potatoes in a white bowl with a sprig of rosemary

 

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?!)

All the ingredients to make Slow Cooker Roast Beef laid out on a wooden table.

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!!

Slow Cooker Roast Beef getting prepped for slow cooker. Roast beef covered in oil, rosemary, garlic, salt and pepper.

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!

Seared Slow Cooker Roast Beef in multi-cooker covered in oil, rosemary, garlic, salt and pepper.

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!

Slow Cooker Roast Beef with mashed potatoes in a white bowl with a sprig of rosemary

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 Roast Beef with mashed potatoes in a white bowl with a sprig of rosemary

Slow Cooker Rosemary Garlic Crusted Roast Beef

Jennifer Draper
You must try this easy to prepare Rosemary Garlic Slow Cooker Roast Beef! The roast beef is seasoned beautifully and the flavors pair perfectly with my Slow Cooker Gratin Potatoes. Your slow cooker does all the hard work making this delicious meal perfect for the next holiday celebration or week night meal!
4.04 from 29 votes
Save
Prep Time 30 minutes
Cook Time 9 hours
Resting Time 30 minutes
Total Time 9 hours 30 minutes
Servings 8
Calories 245 kcal

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

I cooked this from start to finish in my 4 quart multi cooker, first by browning at 400 degrees then switching to slow cook low for 8 hours.

Nutrition

Calories: 245kcalProtein: 31gFat: 12gSaturated Fat: 3gCholesterol: 88mgSodium: 332mgPotassium: 257mgVitamin A: 10IUVitamin C: 0.5mgCalcium: 10mgIron: 2.8mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

 

SaveSave

SaveSave

39 Comments

  1. 5 stars
    Hi, I just wanted to tell all of you that I have tried this recipe twice: I followed all the steps in the recipe but then wrapped it in foil and put it in the slow cooker. Once, I added some beef stock and once I did not. Both times were a mouthwatering success… but when I do it again (next week most probably) I will do away with the extra beef stock as it truly does not need it. Thanks again.

  2. Hi, I was reading the reviews and as I am planning to try out this recipe for Christmas lunch I was wondering if I should wrap the beef roast in foil with all the ingredients inside, Would this prevent it from getting dry? and would it still cook well. I have already tried pork roast in foil in a slow cooker and it worked perfectly, but never roast beef. Thanks

  3. Is there another herb on this besides rosemary? From the pictures, it looks like there is a leafy green as well.

  4. 5 stars
    I made this today with a couple of alterations because of the reviews.

    1 I added a cup of beef broth

    2 I checked it after 6 hours it was at the perfect fall apart tender with somewhere between a medium to medium well doneness.

    This is the favorite roast I have ever made and will now be my new go too.

    Thanks for the guidance.

  5. I had the same problem as Andi. I even added a little broth to be sure it didn’t dry out. It was a total flop. It was so dry and came off in chunks rather than in slices. I was happy to have the broth in the bottom to pour over the roast prior to serving. Without that it would have been inedible.

  6. I want to make this for Xmas this year, but i’m a little nervous considering that there doesn’t seem to be any liquid in the crockpot. Would that dry out the meat?

    And how many pounds of meat should I buy to serve 10 people?

    1. Hi Sharon! You can certainly add a cup of beef broth to the bottom of the slow cooker and this will help keep it from getting dry. I think a general rule would be about 1/4 – 1/3 pound meat per person and I always like to have a little extra. I’d probably go for 3 to 3 1/2 pounds for 10 people.

  7. Thank you for a great recipe. I put this in the crock pot last night for lunch after church. It was done this morning, but stayed on warm until we were ready to eat. The flavor was wonderful and the prep time was not bad. I will add this to my “go to” recipes. Just wish there had been leftovers! I want to give it 5 stars, but they won’t light up.

  8. 1 star
    This beef meal was terrible! The beef was totally dry. The recipe says to cook 8-9 hours on low. I checked it at 7 and it was already ruined! It didn’t slice, either. It was more like shredded beef…gross!
    I used a good piece of meat and it was a waste of money. Very disappointed!

    1. Hi Andi. Wow, that doesn’t make much sense at all. Have you checked the temperature of your slow cooker? I can’t imagine any reason for a roast to be overcooked on low for 7 hours unless the slow cooker was cooking warmer than it should be (that can happen) or if you used too large of a slow cooker (if it’s not full enough the food will cook too fast). What cut of beef did you use?

          1. Could have seared it too much and cooked through too much of the meat leaving less inside circumference to need to be cooked! My crockpot runs hot. Even on low. I’m trying this today but I’m going to aim for 5 hours cause i did 7 last time and it was super dry also! I think the newer technology typically runs hotter. The flavor was great just cooked too long!

4.04 from 29 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating