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Slow Cooker Pesto Crusted Beef
Prep Time 20 minutes minutes
Cook Time 9 hours hours
Total Time 9 hours hours 20 minutes minutes
Servings 6
Calories 402kcal
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
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
Calories: 402kcal | Carbohydrates: 5g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 545mg | Potassium: 622mg | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 7.1mg | Calcium: 74mg | Iron: 3.4mg