Baby, it’s cold outside! We need something to warm us up on this chilly day. This easy slow cooker roast beef reminds Cindy of a roast her grandma or mom would make on weekends for a special dinner. It’s just a really good old-fashioned roast beef, with great flavor and delicious au jus. At mom’s house, this roast would be served with buttery mashed potatoes and some green beans. But this is also delicious with a simple salad or some fruit.
Blended Kitchen’s Roast Beef
This dish is
diet lifestyle-change-friendly, with the only added fat coming from one or two tablespoons of olive oil. The beef is also kid-friendly, especially when you put it on a bun with a little slice of cheese.
Take Note: the roast will shrink while cooking. A four-pound roast makes enough for our family of five and it gives us leftovers. If you’re cooking for fewer people, buy a smaller roast but use the same amount of olive oil and spices.
It all starts with garlic. A lot of garlic.
Slice holes in the roast and stuff the garlic cloves into the holes. If you couldn’t tell, we like a lot of garlic. The amount that you actually use is up to you. But, if you’re asking our advice, we say load it up!
Rub a mixture of paprika, chili powder (leave this out if the kids don’t like it), seasoning salt, garlic powder, mustard powder and garlic salt into the roast.
After massaging the spice rub into the roast, brown it on all sides using one tablespoon of olive oil.
Transfer the roast into the crock pot, cooking it on high for 8 hours with a 1/2 – 1 cup cup of beef broth. If your roast is big and thick, you can cut it in half so that it will cook faster.
After 8 hours, the roast will come out melt-in-your mouth perfect. If you don’t want the beef to shred as much, don’t cook it as long. (Duh?)
For us grown-ups, we serve the beef without a bun. This makes it easier to find all of the roasted garlic cloves – those are Lindsey’s favorite parts!
For the kids, we serve the roast beef on buns, with a little drizzle of the roasting juices.
Top this sammy with pepper jack cheese!
Here’s the recipe:
1 tablespoon paprika
1 teaspoon chili powder (or exclude for the kiddos)
1/2 teaspoon seasoning salt (We use Tastefully Simple Seasoning Salt, but any will do!)
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/2 teaspoon garlic salt
Fresh garlic, to taste
1 (4 pound) rump roast
1/2 – 1 cup cup beef broth
Slice holes into the roast and insert garlic.
Mix all dry ingredients in a bowl and massage it into the roast. Brown the roast in one tablespoon of olive oil on all sides.
After browning the roast, transfer it to the slow cooker, add the broth and cook on high for at least 8 hours. If your roast is large, cut it in half to cook faster.
Nom. nom. nom.