Low and Slow Roast Beef in the Slow Cooker

I snagged a lovely roast on sale at the store and was craving a tender "Sunday" roast beef. You know the kind that cooks in a 225-250 degree oven for HOURS to tender juicy perfection. Unfortunately, it was 100 plus degrees outside. And I did not want to turn on the oven.

Hey wait! How hot does a slow cooker get? 190 degrees on low, 250 degrees on high. BINGO!

Time for some warnings. In my 6 quart slow cooker with a 2.5 pound roast and about 2 pounds of vegetables it took a little over 2 hours on high. BUT, all slow cookers are different. I really recommend reading that little booklet that came with yours that you probably threw away. If that's the case check the manufacturer's website, they probably have it.

Luckily mine came with a temperature probe, which I truthfully never thought I'd use when I bought it. I am now a convert! I stuck it into my roast and let the slow cooker do the calculating for me. I just made sure to time it so I'd have an extra 30 minutes in case it took longer than my guesstimate.

If you are interested, this is the slow cooker I have and love (affiliate link, I may receive commission for any purchases through the link at no cost to you).

[click_to_tweet tweet="Old Fashioned Sunday supper: Low and Slow Roast Beef in the Slow Cooker. #roastbeef #sundaysupper" quote="Old Fashioned Sunday supper: Low and Slow Roast Beef in the Slow Cooker. #roastbeef #sundaysupper" theme="style2"]

Recipe

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Ingredients

 

• 2-3 pound beef roast
• 1 teaspoon salt
• 1 tablespoon garlic powder
• .5 - 1 teaspoon ground black pepper
• 1 pound carrots (cut in 1 inch chunks)
• 1 pound potatoes (cut in 1 inch chunks)
• 1-2 cup onions
• 1-2 cup celery
• 1 tablespoon vegetable or olive oil
• 1 tablespoon dried parsley flakes
• 1 tablespoon cornstarch per cup of liquid (for gravy)

Instructions

 

• Cut off an inch or two piece of fat from the roast and chop into small pieces. Melt in a cast iron skillet over medium high heat. If the roast is very lean, use a tablespoon or two of vegetable/olive oil.
• Rub the roast with garlic powder, salt and pepper. Sear the roast in the cast iron skillet once the fat has melted, until browned on all sides.
• While roast is searing, chop vegetables. Carrots, potatoes and celery should be in about ½-1 inch chunks. The onion should be cut in half vertically, then cut in large wedges.
• Toss the vegetables with the tablespoon of oil and parsley flakes.
• Put the vegetables in the slow cooker. Then place the roast on top. If you have a temperature probe, insert it into the roast as directed by the slow cooker manufacturer.
• For pan gravy, set aside the cast iron skillet. Do not clean it yet!
• For medium rare cook roast until 140 degrees, approximately 2-2.5 hours on high, 4-5 hours on low. For medium cook until 145 degrees, or another 30 minutes to 1 hour.
• Remove roast and allow to rest for 10 minutes before slicing. For crispier browned vegetables, place in a single layer on a baking sheet in a 450 degree oven for 10-15 minutes, turning once.
• Measure the pan juices then pour into the cast iron skillet and loosen all browned bits.
•  In a small container combine 1 tablespoon of cornstarch for each cup of liquid with a small amount of water to dissolve. (If you have two cups of juices, use two tablespoons of cornstarch in about 2-3 tablespoons of water.) 

  Whisk the cornstarch slurry in the juices and bring to a boil, stirring frequently. Boil one minute.

Notes

The times listed below were for my slow cooker. Yours may vary depending on the manufacturer, the capacity of the slow cooker and the amount of food inside. Consult your manufacturer's instructions for more information.

________________________

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