Slow Cooker Roast Beef
Slow Cooker Roast Beef will have your mouth watering right up until mealtime! Cooked low and slow, this tender beef is seasoned perfectly with fresh rosemary, creating the most amazing aroma in your kitchen! Pair a slice of roast beef with mashed potatoes and veggies for a simple, traditional meal for special occasions or even just a weeknight.
Servings 8
Calories 194kcal
Equipment
- Skillet
- multicooker or slow cooker
Ingredients
- 2 pound eye of round beef roast or 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.
- Strip rosemary leaves from stalk, then chop. Combine chopped leaves with garlic, sea salt, and pepper.
- Rub seasonings around outside of roast to form a crust.
- Preheat skillet or multicooker to 400 ℉.
- 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 roast from slow cooker and let rest for 15-30 minutes, then slice to serve.
Notes
- Store in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat with a splash of liquid as needed to keep the meat moist.
- Cook to 145 ℉ for medium or 150 ℉ for medium-well. Keep in mind, for slow cooking, judge doneness more by the tenderness of the meat and cook longer if needed.
- If the roast is still tough, cook until it is easy to shred (usually around 205 ℉.)
Nutrition
Calories: 194kcal | Carbohydrates: 1g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 355mg | Potassium: 399mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg