Slow-Cooked Comfort: Hot Roast Beef In A Crock Pot

Making hot roast beef in a crock pot is a great way to make a delicious, hearty meal with minimal effort. This method of cooking allows the meat to cook slowly over several hours, resulting in a fork-tender and succulent roast. The key to a good crock pot roast beef is to use a cut of meat with a good amount of marbling and connective tissues, such as chuck roast, which will break down during the long cooking process and create a tender and flavourful dish.

To make hot roast beef in a crock pot, you will need the following ingredients: beef roast, onion, roast seasoning (such as salt, pepper, garlic, and thyme), and beef broth or stock. You can also add vegetables such as potatoes and carrots to create a complete meal.

The first step is to pat the roast dry with paper towels and season it with your chosen spices. You can then sear the meat in a skillet to add colour and flavour, although this step is optional. Next, place the roast in the crock pot, adding any vegetables you wish to include. Pour in the beef broth and cook on a low setting for 8-10 hours, or on high for 5-6 hours.

Once the cooking time is complete, remove the roast and vegetables from the crock pot and set them aside. If you want to make a gravy, you can use the juices left in the pot as a base. Thicken with cornstarch and serve alongside your roast beef and vegetables for a comforting and satisfying meal.

Prep the roast by patting it dry with a paper towel and seasoning it

To prep the roast, start by patting it dry with a paper towel. This will help to remove any excess moisture from the surface of the meat, ensuring a better sear and more even cooking. Once the roast is dry, it's time to season it.

For seasoning, you can keep it simple with just salt and pepper, or you can get creative with a variety of options. Some suggested seasonings include garlic salt, dried thyme, onion powder, steak seasoning, Italian seasoning, kosher salt, fresh cracked black pepper, and fresh garlic. You can also use a combination of these or experiment with your own favourites.

Be sure to season generously, as this will really enhance the flavour of the dish. Massage the seasonings onto all sides of the roast, ensuring an even coating. You can also sprinkle on a small amount of flour, which will help to create a delicious crust during cooking.

After seasoning, the roast is ready to be placed into the crock pot and cooked according to your chosen recipe.

Sear the meat in a skillet before placing it in the crock pot

Searing your roast beef in a skillet before placing it in the crock pot is an essential step to elevate your dish and create a rich and flavourful roast. Here is a detailed guide on how to do it:

Firstly, remove the roast from the refrigerator and let it sit at room temperature for up to 30 minutes. Blot the roast with paper towels to remove any excess moisture as liquid is the enemy of browning and will cause steaming. Only season the roast with salt at this stage, as other spices may burn.

Next, heat a skillet or Dutch oven on medium-high heat for 5-10 minutes. Use a stainless steel, cast iron, or enameled cast iron skillet for best results. Add 1-2 tablespoons of oil with a high smoke point, such as avocado oil, beef tallow, or light olive oil, and swirl it around the pan.

Now it's time to sear the meat. Carefully place the roast in the hot pan and let it cook undisturbed for about 3 minutes on each side, or until a golden-brown crust forms. Use tongs to flip the roast and avoid the temptation to keep checking on it, as this will disrupt the crust formation. After searing both sides, use tongs to hold the roast upright and sear the edges for a couple of minutes on each side.

Finally, transfer the seared roast to the crock pot and continue with your recipe. This simple step will reward you with a more flavourful and juicy roast, so it's definitely worth the effort!

Add vegetables such as potatoes, carrots, onions, and celery

Adding vegetables to your roast is a great way to bulk out the dish and make it a complete meal. Potatoes, carrots, onions, and celery are all great options and can be added to the crock pot to cook with the beef.

When preparing your potatoes, it's best to use a waxier variety such as Yukon Gold, as these will hold their shape better during the long cooking time. Russet potatoes tend to break down and become gluey. Keep the potatoes whole or cut them into large chunks, as smaller pieces will fall apart. Red potatoes are another good option and will add some colour to the dish.

For the carrots, thicker carrots are best, as thinner ones may become too soft. You can peel and cut them into large chunks, or leave them whole if they're small baby carrots.

Onions will add lots of flavour to the dish. You can slice a large white or yellow onion into chunks and add it to the crock pot. If you prefer a milder onion flavour, you can sauté the onions before adding them to the pot. This will remove some of their raw bite. You can also remove the onions before serving if you don't want to eat them.

Celery can be added to the pot, chopped into chunks.

To cook the vegetables, simply add them to the crock pot with the beef and cook on low for 8-10 hours or on high for 5-6 hours.

Cook on low for 8-10 hours or on high for 5-6 hours

Now that you've seared your roast, it's time to cook it! Place the roast in your slow cooker and cook on low for 8-10 hours or on high for 5-6 hours.

If you're in a rush, opt for the high-heat setting. However, if you have the time, cooking your roast on low for a longer period will result in more tender meat.

While your roast is cooking, you can prepare the vegetables. Peel and slice your carrots into halves or thirds. For the potatoes, cut them into halves or thirds of equal size. Keep them uncut if they are 1-2 inches in size.

Once your roast is cooked, carefully remove it from the slow cooker and place it on a serving platter. Tent it with foil to keep it warm while you prepare the gravy.

If your crock is stovetop-safe, you can place it directly on the stovetop. Otherwise, use oven mitts to lift the crock and transfer the juices to a saucepan. Bring the juices to a boil and add the cornstarch mixture to thicken your gravy. Reduce the heat and simmer until you're ready to serve.

Make a thick gravy using cornstarch and cold water

Making a thick gravy using cornstarch and cold water is a simple process. Cornstarch is a gluten-free gravy thickening option that can be used in place of flour. To make a thick gravy, you will need to create a cornstarch slurry by mixing cornstarch with cold water. The ratio is typically 1:1, so for every tablespoon of cornstarch, you will need a tablespoon of cold water. Mix the cornstarch and water together in a separate cup until it forms a liquid-like paste or slurry.

Once your slurry is ready, pour it into your hot gravy liquid a little at a time while whisking briskly. Keep the heat setting on medium so that your liquid maintains a slight simmer. Continue to whisk the mixture until it thickens. Taste the gravy and adjust the seasoning with salt and pepper as needed.

If you are making a crockpot roast beef with gravy, you can add the cornstarch slurry to the juices in the crockpot after removing the roast and vegetables. Bring the juices to a boil and then add the slurry, whisking continuously until the gravy thickens.

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