Slow-Cooker Beef Roast
November 5, 2018 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (3-5 lb) Beef Chuck Roast
- (3-5 lb) Beef Arm Roast
- (3-4 lb) Beef Heel of Round Roast
- (3-4 lb) Beef Rump Roast
- (3-4 lb) Beef Loin Tip Roast
- 1 Large Onion, Chopped
- 1 Large Onion, Chopped
- (3-4 cloves) Fresh Garlic, Minced/Pressed
- (3-6 (about 1/4-1/2 lb)) Organic Carrots, Chopped
- (3 Sticks (about 1/4 lb)) Fresh Organic Celery
- (2 tsp) Sea Salt
- (1/2 tsp) Black Pepper
Directions
Select ONE of any of the suggested beef cuts and allow to thaw. If you're feeling really fancy, heat a dry cast iron skillet over medium/medium-high. Brown each side of the roast for 3-4 minutes until caramelized a bit. (I OFTEN skip this step to save time/dishes, so DON'T feel bad if you don't get to it! It does improve flavor, but even without, the roast will turn out great.)
Place the thawed roast snugly into the bottom of the crock pot and season with sea salt and pepper. Toss the veggies in on top. I usually just layer them, but you can mix them in a bowl with the salt and pepper, and you could even add a little flour (1-2 Tbs) to make a thicker gravy, but that’s optional. I usually skip it out of laziness.
Don’t add any liquid, unless you want the roast to be soupy. It will produce its own drippings with excellent flavor and plenty of moisture. Definitely don’t add any cream-of-chemical soups! Our beef has its own excellent flavor which only needs a bit of salt to bring it out. And it will be tender and delicious on its own!
Place lid tightly. Cook either on high for 6 hours OR on low for 8 hours. Any less and it will not have time to tenderize. Any more, and the vegetables will start to disintegrate and lose their individual flavors and textures—still edible, but not as enjoyable.
Slow cookers can vary on time, so if you find that the roast is still a bit tough, add 45 minutes next time. If it seems overly tender and the veggies are mushy, shorten the time a bit.
