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Slow Cooker Pesto Crusted Beef
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Slow Cooker Pesto Crusted Beef

Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 6
Calories 402kcal
Author Jennifer Draper

Ingredients

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

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