Wednesday, 19 November 2014

Slow Cooker Herbed Roast Beef

I'm madly trying to use up my stash of local grass fed beef from last year as my new happy beef is expected to be ready really soon. I still have a few more roasts in the freezer, so it was time to make a big hearty meal for my family. Here's a nice roast with an Italian flair. Great with a  big glass of red wine!

Slow Cooker Herbed Roast Beef

6 cloves Garlic
2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
3 cloves Garlic, minced
1 Tbsp Lemon Zest
1/2 tsp dried Thyme
1/2 tsp dried Basil
1 tsp Fresh or dried Rosemary (Chopped)
1/2 tsp dried Oregano
1/2 tsp Fresh Ground Pepper
1 tsp Coarse Sea Salt
2-3 lb Round Roast
1/2 cup Red Wine
1/2 cup Beef Broth
1/2 onion, sliced thin

Make 6 incisions in roast on the top with a knife and insert garlic cloves.

In a bowl, combine vinegar, oil, garlic, lemon zest, thyme, basil, rosemary, oregano, pepper and salt in a bowl. Pat on the outside of the roast to coat.

Heat a skillet and sear the outside of the roast on all sides. Remove roast once is is nicely browned and place in a slow cooker.

While the pan is still hot, add onion and cook for a few minutes until it becomes translucent. Add wine & beef broth and boil for about 5 minutes. Pour over roast.

Cook for 2-4 hours on high depending on desired doneness.

Serve with delicious mashed potatoes!


1 comment:

  1. This looks like a delicious roast beef. I don't use my slow cooker enough and will have to give this a try.