This Herb-Infused Slow Cooker Roast Beef is your go-to for a cozy, fuss-free meal. With a blend of aromatic herbs and a splash of red wine, it’s designed to melt in your mouth after a long, slow cook. Perfect for both a lazy Sunday dinner or an impressive meal for guests.
This recipe starts with a hearty beef chuck roast — ideal for slow cooking due to its marbling. A touch of olive oil helps sear the meat, locking in juices. A generous sprinkle of salt and black pepper enhances the natural flavor of the beef. Aromatic garlic and onion create a savory base while a splash of beef broth and red wine add depth and richness. Fresh rosemary and thyme infuse the dish with earthy notes. Carrots and celery not only provide sweetness but also contribute to a balanced, hearty meal.
This roast pairs perfectly with creamy mashed potatoes or a simple polenta. A side of roasted green beans or a mixed greens salad with a tangy vinaigrette will balance out the richness. Don’t forget a crusty bread to mop up any extra sauce!
First, generously season your beef roast with salt and black pepper on all sides. This simple step is key to bringing out the flavors. Next, heat up the olive oil in a skillet over medium-high heat. Once hot, sear the roast, giving each side about four minutes, until you’ve got a beautiful brown crust.
Transfer the seared roast to your slow cooker. Add the minced garlic and sliced onion around the roast. Pour in the beef broth and red wine, which will form the base of a delicious gravy as it cooks. Lay the fresh rosemary and thyme sprigs on top of the meat so they can impart their fragrance throughout the cooking process.
Add the carrots and celery around the roast, nestling them into the broth. Cover the slow cooker and set it to low. Let it cook for about 8 hours, or until the beef is melt-in-your-mouth tender. Once done, remove the beef and let it rest for 10 minutes before slicing into it — resting helps the juices redistribute, making every bite juicy.
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