Best Herb Roast Beef Slow Cooker Recipes

SLOW-COOKER HERBED BEEF ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
• Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
• Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
• Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
• Serve remaining half of beef now.

SLOW-COOKER HERB & MUSHROOM BRAISED BEEF

Steps:

• Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
• Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

HERB-SCENTED SLOW-ROASTED RIB OF BEEF

Steps:

• Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
• Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don't adjust the temperature), and slow roast for 3 hrs more.
• Remove the foil, then insert a digital probe into the middle of the joint - when the temperature reaches around 60C, it's ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
• When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred - keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
• To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.

HERB ROAST BEEF (SLOW COOKER)

Steps:

• Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
• Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
• Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
• Once braised, gently set meat on top of onion mixture in slow cooker.
• Poke reserved garlic and rosemary into folds in meat and leave to cook.
• Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
• Serve with your favourite roasted vegetables.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

SLOW-COOKED ROAST BEEF

Steps:

• In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
• Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
• Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.