Slow Cooker Herb-Infused Roast Beef

🕒 Prep: 15 min
🔥 Cook: 9 hours
🍽 Serves: 6
★★★★★
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If you're searching for a comforting, hearty meal that practically cooks itself, look no further than this Slow Cooker Herb-Infused Roast Beef. Perfectly slow-cooked to tender perfection, this dish is infused with aromatic herbs and a splash of red wine for an unforgettable flavor experience.

Ingredients for Slow Cooker Herb-Infused Roast Beef

The star of the show is the beef chuck roast. This cut is ideal for slow cooking due to its marbling, which melts into the meat, making it tender and flavorful. Olive oil helps to sear the roast, locking in juices. Salt and black pepper are your basic seasonings, enhancing the beef's natural flavors. Garlic powder and onion powder add depth and savory notes. Fresh rosemary and thyme give an aromatic, earthy touch, while beef broth and red wine create a rich, flavorful cooking liquid. Onion, carrots, and celery form a classic mirepoix base, providing sweetness and body to the dish. Lastly, minced garlic adds a fresh, pungent kick.

Tips & Tricks

  • Searing the beef isn't just for show—it locks in juices and adds a depth of flavor.
  • Resist the urge to lift the slow cooker lid frequently; it releases heat and extends cooking time.
  • If you don't have fresh herbs, dried ones work too—just use about a teaspoon each.
  • For a thicker gravy, mix a tablespoon of cornstarch with cold water and stir into the strained liquid, then heat until thickened.

Serving Suggestions

Pair this roast beef with creamy mashed potatoes or a crusty loaf of bread to soak up the delicious gravy. A side of roasted Brussels sprouts or a fresh green salad would add a nice contrast to the rich flavors of the beef.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, brisket or bottom round roast can also work, but adjust the cooking time as needed.
What can I substitute for red wine?
Try using additional beef broth or a splash of balsamic vinegar to maintain depth of flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Slow Cooker Herb-Infused Roast Beef Recipe Walkthrough

First, grab your beef chuck roast and give it a generous rub with the salt, pepper, garlic powder, and onion powder. Make sure it’s nicely coated on all sides. Next, heat up some olive oil in a skillet over medium-high heat. Once it’s hot, go ahead and sear your roast. You want each side to have a nice brown crust, which should take about four minutes per side.

Now, let's get your slow cooker ready. Start by placing the sliced onion, carrots, and celery at the bottom. This will serve as a cozy bed for your beef. Once your vegetables are in place, lay that beautifully seared roast on top of them.

Time to add some flavor! Toss in the rosemary, thyme, and minced garlic. Pour in the beef broth and red wine around the roast. This liquid will infuse the beef with flavor and keep everything moist as it cooks.

Cover the slow cooker and set it to cook on low for 8 to 10 hours. Patience is key here—let the slow cooker work its magic until the beef is so tender that it can be easily shredded with a fork.

Once done, carefully lift the beef out and let it rest for about 10 minutes before you slice it. Meanwhile, strain the liquid from the cooker and serve it as a gravy alongside the beef and vegetables.

Why You'll Love This Recipe

  • Effortless: Let the slow cooker do the work while you go about your day.
  • Flavorful: A blend of herbs and wine makes this roast deeply aromatic.
  • Versatile: Perfect for family dinners or special occasions.
  • Minimal Cleanup: One-pot cooking means fewer dishes.

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cup beef broth
1 cup red wine
1 large onion, sliced
3 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced

Step-by-step Instructions

1. Season the beef roast with salt, pepper, garlic powder, and onion powder, ensuring an even coating.
2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
3. Place the sliced onion, carrots, and celery in the slow cooker, forming a bed for the beef.
4. Lay the seared roast on top of the vegetables.
5. Add rosemary, thyme, minced garlic, beef broth, and red wine to the slow cooker.
6. Cover and cook on low for 8-10 hours or until the beef is tender and easily pulls apart with a fork.
7. Remove the beef from the slow cooker and let it rest for 10 minutes before slicing.
8. Strain the cooking liquid and serve as a gravy alongside the beef and vegetables.

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