Roast beef is the perfect meal to cook in a slow cooker. Add red wine for flavor and potatoes and carrots for a full meal.
This classic roast beef is made even more delicious when you add this magical seasoning. A savory mixture of dried herbs and spices rubbed into the beef the night before will make for one amazing meal.
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Cooktop Cove
Slow Cooker roast beef
8
35 minutes
8 hours
8 hours, 35 minutes
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons black pepper
1 tablespoon salt
2 pounds beef chuck roast
4 tablespoons all-purpose flour
4 tablespoons canola oil
2 tablespoons tomato paste
1 cup dry red wine
1 (10-ounce) can low-sodium beef broth
1 pound Yukon Gold potatoes, cut into 1-inch wedges
1 carrot, cut into 1-inch rounds
1 yellow onion, large dice
1 sprig rosemary
To make seasoning: In a small mixing bowl, combine onion powder, garlic powder, paprika, celery salt, oregano, thyme, black pepper and salt.
Rub seasoning all over beef. Let the beef sit overnight, at least 8 hours.
Dust beef with flour on all sides.
Heat oil in a large roasting pan or saute pan on medium-high heat. When oil is very hot, sear roast on all sides until brown, about 5 to 8 minutes. Remove beef from pan.
Pour out extra fat from pan. Add tomato paste and cook on medium-low heat for 2 minutes.
Add red wine and whisk into tomato paste.
Add beef broth and whisk until smooth.
Arrange potatoes, carrot, onion and rosemary in a 6-quart slow cooker. Place beef on top. Pour beef broth mixture over the beef.
Cook on low for 8 hours.
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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