Herb-Crusted Slow Cooker Beef Roast

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
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Welcome to a comforting, flavorful journey with this Herb-Crusted Slow Cooker Beef Roast. This recipe blends aromatic herbs and a slow-cooked method to create a tender roast that's perfect for any gathering or cozy family dinner.

Ingredients for Herb-Crusted Slow Cooker Beef Roast

Beef chuck roast: The ideal cut for slow cooking, it becomes meltingly tender and flavorful after hours of cooking.

Olive oil: Helps the herbs and spices stick to the beef, ensuring a flavorful crust.

Salt and black pepper: Essential for seasoning and bringing out the natural flavors of the beef.

Minced garlic: Adds a rich, savory depth to the dish.

Dried rosemary and thyme: These herbs complement the beef beautifully, adding a fragrant, earthy aroma.

Beef broth: Enhances the beefy flavor and provides the liquid needed for slow cooking.

Red wine: Adds depth and richness, balancing the robust flavors of the beef and herbs.

Onion, carrots, potatoes: Classic vegetables that soak up the flavors of the roast, making them perfect companions.

Worcestershire sauce: Adds a hint of umami, making the dish more savory and complex.

Tips & Tricks

  • Brown the roast in a skillet before putting it in the slow cooker for a deeper flavor.
  • Use a thermometer to ensure your roast is perfectly cooked — aim for an internal temperature of about 195°F for the most tender results.
  • If you prefer a thicker sauce, remove the cooking liquid, reduce it in a saucepan, and pour it back over the roast before serving.

Serving Suggestions

This roast pairs beautifully with a side of crusty bread to soak up the delicious juices. A crisp, green salad with a simple vinaigrette provides a refreshing contrast to the rich flavors of the beef.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or a round roast can work well, but adjust cooking times as needed for tenderness.
What if I don't have red wine?
You can substitute it with an additional half cup of beef broth or grape juice for a similar depth of flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.

Herb-Crusted Slow Cooker Beef Roast Recipe Walkthrough

Start by patting the beef chuck roast dry with paper towels. This helps the olive oil and spices adhere better. Rub the roast with 1 tablespoon of olive oil, then season all over with 2 teaspoons of salt and 1 teaspoon of black pepper.

Mix together 1 tablespoon of minced garlic, 1 tablespoon of dried rosemary, and 1 tablespoon of dried thyme. Rub this herb mixture all over the roast, pressing it in to form a crust.

Place the seasoned roast into your slow cooker. Arrange the sliced onion, chopped carrots, and quartered potatoes around it, ensuring the vegetables are nestled snugly against the beef.

Pour 1 cup of beef broth and 1/2 cup of red wine over the roast and vegetables. This will create a flavorful cooking liquid that infuses the entire dish as it simmers.

Drizzle 2 tablespoons of Worcestershire sauce over the roast. This little step adds that extra kick of umami that makes the whole meal more satisfying.

Cover the slow cooker and set it to cook on low for about 8 hours. Resist the temptation to lift the lid; each peek lets valuable steam escape, slowing down the cooking process.

Once the time is up, carefully remove the roast and vegetables from the slow cooker. Let the roast rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, resulting in juicier slices.

Serve the roast warm, surrounded by the tender vegetables, and enjoy the fruits of your minimal labor!

Why You'll Love This Recipe

  • Minimal prep time — let the slow cooker do the work!
  • Aromatic herbs transform a simple roast into a gourmet delight.
  • Perfect for busy days when you want a hearty meal without hovering over the stove.
  • Makes your kitchen smell heavenly all day long.

Ingredients

3 lbs beef chuck roast
1 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tbsp minced garlic
1 tbsp dried rosemary
1 tbsp dried thyme
1 cup beef broth
1/2 cup red wine
1 onion, sliced
3 carrots, chopped
3 potatoes, quartered
2 tbsp Worcestershire sauce

Step-by-step Instructions

1. Rub the beef roast with olive oil, salt, pepper, garlic, rosemary, and thyme.
2. Place the seasoned roast in the slow cooker.
3. Add sliced onion, chopped carrots, and quartered potatoes around the roast.
4. Pour beef broth and red wine into the slow cooker.
5. Drizzle Worcestershire sauce over the beef roast.
6. Cover and cook on low for 8 hours or until the beef is fork-tender.
7. Once done, remove the roast and vegetables; let it rest for 10 minutes before slicing.
8. Serve warm and enjoy.

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