How to Cook Roast Beef in a Crock-Pot

Leftover roast beef can be sliced, refrigerated and used for sandwiches.

Roast beef is a perfect meal for chilly evenings when you crave something warm, hearty and reminiscent of the food your grandmother made. It can be made with various cuts of beef, including rump roast, round roast or sirloin tip. The slow-cooking process helps these tougher cuts of meat become tender and juicy when cooked. Add vegetables to the Crock-Pot to make a full meal perfect for a family dinner.

Things You'll Need

• 2 tsp. olive oil or vegetable oil
• 3-lb. roast, trimmed of fat, quartered
• 4 beef bouillon cubes
• 1 tsp. garlic powder or 1 tbsp. fresh garlic, finely minced
• 3/4 tsp. dried rosemary leaves, crushed
• 1 tsp. freshly ground black pepper
• 3 medium onions, peeled and sliced
• 8 oz. fresh mushrooms, cleaned and sliced
• 1 cup water
• 1 cup red wine

Instructions

1. Heat the oil in a frying pan. Sear the trimmed beef roast on both sides for five or six minutes, until browned.

2. Place the seared roast in the Crock-Pot. Scrape off any juice at the bottom of the frying pan and add it to the Crock-Pot. Add bouillon cubes, garlic, rosemary and pepper. Stir the ingredients gently to distribute the spices on the roast.

3. Put sliced onions and mushrooms on top of the roast.

4. Pour the water and wine over the roast, vegetables and spices. Place the lid on the Crock-Pot.

5. Cook the roast on high for about three to four hours or on low for eight hours. The roast is done when it is fork tender.

Tips & Warnings

• The juice from the roast can be used as a gravy base or as soup stock for a beef soup recipe.

• Other vegetables can be cooked with the roast in the Crock-Pot, including potatoes, carrots, celery and rutabagas.

References

• AllRecipes.com: Slow Cooker Roast Beef Recipe
• Simply Recipes: Roast Beef Recipe