Description
Tender slow cooker roast beef with a browned garlic, rosemary, thyme, and oregano crust, gently cooked with onion, beef broth, and balsamic until juicy and ready for slicing.
Ingredients
3 pounds top round beef roast
2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
5 garlic cloves, finely minced
1 1/2 tablespoons fresh rosemary leaves, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 medium yellow onion, thickly sliced
1/2 cup low-sodium beef broth
1 tablespoon balsamic vinegar
1 tablespoon cornstarch, optional for gravy
1 tablespoon cold water, optional for gravy
Instructions
1. Pat the top round roast very dry with paper towels. Tie the roast with butcher’s twine if it is loose or unevenly shaped.
2. Combine the garlic, rosemary, thyme, oregano, Dijon mustard, kosher salt, black pepper, and 1 tablespoon olive oil. Rub the mixture firmly over all sides of the beef.
3. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the roast and sear the broad surfaces for about 3 minutes per side, turning as needed until well browned. Watch the loose garlic closely so it does not burn.
4. Transfer the browned roast to a plate. Add the balsamic vinegar and beef broth to the hot skillet. Scrape the bottom with a wooden spoon to release the browned bits.
5. Spread the thickly sliced onion over the bottom of a 6-quart slow cooker. Place the seared roast on top. Pour the skillet liquid around the roast rather than directly over the herb crust.
6. Cover and cook on LOW for approximately 5 to 7 hours. Begin checking early because slow cookers and roast thickness vary. For food safety, cook the whole beef roast to at least 145°F followed by a rest.
7. Transfer the roast to a cutting board when it has reached a safe internal temperature and the desired tenderness. Tent loosely with foil and rest for 20 minutes.
8. For optional gravy, transfer the cooking juices to a saucepan and bring to a gentle simmer. Mix the cornstarch with cold water until smooth, then whisk in only as much slurry as needed to lightly thicken the juices.
9. Remove any butcher’s twine. Identify the direction of the grain and slice the rested beef across it into approximately 1/4-inch slices. Spoon a small amount of warm cooking juices over the beef and serve.
Notes
Top round is used here for a tender roast that can still be sliced. Chuck roast is better when the desired result is fall-apart shredded pot roast.
Fresh rosemary and thyme give the garlic herb crust a brighter flavor than relying entirely on dried herbs.
Do not submerge the roast in liquid. The slow cooker retains moisture and the beef releases additional juices as it cooks.
Cooking time is a range rather than a fixed endpoint because roast thickness and slow cooker temperatures vary. Begin checking toward the early end of the range.
Whole beef roasts should reach a minimum internal temperature of 145°F and rest for at least 3 minutes for food safety. This recipe uses a longer 20-minute rest for easier, juicier slicing.
Slice against the grain for a more tender bite.
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently with reserved cooking juices to reduce drying.
Freeze cooled roast beef for up to 3 months.
Nutrition information is estimated based on 8 servings and excludes optional gravy.
- Prep Time: 20 min
- Cook Time: 6 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 5 ounces
- Sugar: 1 g
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g