Roast Beef

Cooking a delicious roast in the slow cooker is a comfortable and easy way to enjoy a hearty meal. This dish, with its flavorful seasonings, delicious veggies, and tender beef, is a simple and enjoyable dinner.

Tasting Notes

Savor the melt-in-your-mouth tenderness of perfectly roasted beef, complemented by a robust crust and a symphony of savory herbs.

Ingredients

• 3-4 pound beef roast (such as sirloin or ribeye)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup beef broth

Kitchen Equipment

• Roasting pan
• Meat thermometer
• Basting brush
• Aluminum foil

Instructions

1. Preheat and Prepare:
   • Preheat oven to 375°F (190°C).
   • Pat the beef roast dry with paper towels.
2. Season the Roast:
   • Rub the roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Sear the Roast:
   • Heat a roasting pan on the stovetop over medium-high heat.
   • Sear the roast on all sides until golden brown.
4. Roast in the Oven:
   • Place the roast in the preheated oven.
   • Roast for approximately 20 minutes per pound or until the internal temperature reaches your desired level of doneness.
5. Baste and Add Broth:
   • Baste the roast with pan juices every 30 minutes.
   • Add beef broth to the pan to keep it moist.
6. Rest and Carve:
   • Once done, tent the roast with foil and let it rest for 15-20 minutes.
   • Carve against the grain for optimal tenderness.

Pro Tips

• Use a meat thermometer to ensure the roast reaches your preferred level of doneness.
• Allow the roast to come to room temperature before cooking for more even results.
• Experiment with different herb combinations for unique flavor profiles.

Variations

• Garlic Lover’s Delight: Increase garlic for an extra punch.
• Herb-Crusted Elegance: Roll the roast in a mix of fresh herbs and breadcrumbs before searing.
• Wine-Infused Twist: Add red wine to the pan juices for a rich, flavorful gravy.

FAQs