Description
A tender and flavorful slow cooker roast beef recipe featuring a fragrant rosemary-garlic crust and a balsamic vinegar deglaze. Perfect for a comforting main course with minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 2 pound eye of round beef roast
- 2 tablespoons olive oil
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the roast: Rub the beef all over with olive oil to help the seasoning stick and create a nice crust.
- Make the herb seasoning: Strip the rosemary leaves from the stalks and finely chop them. Combine the chopped rosemary with minced garlic, sea salt, and fresh ground pepper.
- Season the beef: Rub the herb and garlic mixture evenly around the outside of the roast to form a flavorful crust.
- Sear the beef: Preheat a skillet or multicooker to 400 ℉. Add the roast and sear each side for 4 to 6 minutes until lightly browned, locking in the juices and flavor.
- Deglaze the pan: Pour balsamic vinegar into the skillet to lift the flavorful browned bits from the pan, then transfer everything into the slow cooker.
- Slow cook: Cover and cook on low heat for 9 hours to develop tender, juicy beef infused with the herb crust.
- Rest and serve: Remove the roast from the slow cooker and let it rest for 20 minutes to allow juices to redistribute. Slice thinly and serve.
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat the roast with a splash of liquid such as beef broth or water to keep it moist.
- For medium doneness, cook roast to an internal temperature of 145 ℉; for medium-well, 150 ℉.
- Slow cook until tender; if still tough, continue cooking until the meat is easy to shred, around 205 ℉.
