How to make parmesan crusted beef (video)

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Most serious slow cooker recipes call for searing or browning meat before adding it to a slow cooker. Is it absolutely necessary? No, but for those who have the time, the added flavor and texture makes it well worth the effort. Does that mean you can't ever get a "perfect" roast without firing up your burners?
We are happy to tell you an emphatic "no!" This recipe for parmesan crusted beef will get you just that. Not only do you get the rich flavors from the cheese and herbs, you don't have to turn on anything other than your trusty slow cooker.
Cooktop Cove
Parmesan crusted beef
20 minutes
5 hours
5 hours 20 minutes
2.5 pound whole beef blade chuck roast
6 cloves garlic, minced into a paste
1.5 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1.5 cups powdered parmesan cheese
1 onion, large dice
3 carrots, peeled and cut into 3"pieces
3 ribs of celery, cut into 3"pieces
2 teaspoons salt
1 teaspoon pepper
On a plate, season roast with salt, pepper and garlic paste, allow to marinate for 20 minutes while you prep other ingredients
In a 6-quart slow cooker, add in onion, carrot and celery then toss together.
In a bowl mix together thyme, rosemary and parmesan cheese.
Drain any liquid released from marinating roast evenly over vegetables in slow cooker.
Sprinkle the parmesan mixture all over the roast, pressing it into the meat with your hands creating a crust.
Gently place into slow cooker and cook on low for 5 hours.
Remove pot from slow cooker base and partially open lid. Allow the roast to rest this way for at least 20 minutes before slicing into meat.
Serve and smile.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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Even if you have the busiest morning ever, you can still find 20 seconds to throw meat and salsa into the slow cooker and press go!
March 21   ·  
This is a great recipe. Satisfying to make, and incredibly good to eat; the classic combination of beef, mustard, mushrooms and onions is showcased here in all its savory glory.
March 21   ·  
March 20   ·