Description
A flavorful slow cooker roast beef recipe featuring a tender eye of round roast seasoned with rosemary, garlic, and balsamic vinegar. This recipe includes searing the roast to lock in juices, then slow cooking to achieve a tender and juicy result perfect for a comforting meal.
Ingredients
Scale
Beef Roast
- 2 pound eye of round beef roast or rump roast if preferred
Seasonings
- 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 entire roast all over with olive oil to help the seasonings adhere and to aid in browning.
- Mix seasonings: Strip rosemary leaves from the stalks and chop them finely. Combine the chopped rosemary with the minced garlic, sea salt, and fresh ground pepper.
- Season the roast: Rub the rosemary and garlic seasoning mixture evenly all around the roast to form a flavorful crust.
- Preheat skillet: Heat a skillet or multicooker to 400 ℉ on the stovetop to prepare for searing the roast.
- Sear the roast: Place the roast in the hot skillet and sear each side until lightly browned, about 4-6 minutes per side, locking in flavor and juices.
- Deglaze and transfer: Pour balsamic vinegar into the skillet to deglaze, scraping up any browned bits, then transfer the roast and all contents into the slow cooker.
- Slow cook the roast: Cover the slow cooker and cook on low heat for 8-9 hours, allowing the meat to become tender and infused with the herbs and garlic.
- Rest and serve: Remove the roast from the slow cooker and let it rest for 15-30 minutes before slicing to serve, ensuring juices redistribute for maximum tenderness.
Notes
- Store cooked roast beef in the refrigerator for up to 3 days and in the freezer for up to 3 months.
- Reheat with a splash of liquid such as broth or water to maintain moisture.
- Cook the roast to an internal temperature of 145 ℉ for medium or 150 ℉ for medium-well, but for slow cooking, tenderness is a better doneness indicator.
- If the roast is still tough, continue cooking until it reaches about 205 ℉ and is easy to shred.
Nutrition
- Calories: 230 kcal
- Sugar: 0.5g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
