Slow-cooking roast beef allows you to enjoy the less expensive cuts of meat while making a tender, delicious meal. This method is ideal for low-fat cuts such as tri-tip. Slow-cooking entails a technique called braising. You use a small amount of wine, broth or stock to slowly simmer the meat. The advantage of braising is that it will produce not only a tender cut of meat, but also the basis of a sauce to accompany your meal. The basic recipe leaves a lot of room for variations for matching it to your taste.
Step 1
Trim the roast of any excess fat. You can use any type of beef roast, including beef shoulder or sirloin tip.
Step 2
Tie the roast with cooking twine to make a neat parcel. If thinner portions are present, tuck them under the main part of the roast and wrap the the roast, tying at intervals. This step will produce a roast of one size for more even cooking.
Step 3
Coat the roast with cooking spray to help the seasoning stick to the beef.
Step 4
Season the roast generously with kosher salt and freshly ground pepper. At this point you can add other seasonings to taste, such as rosemary, thyme, onion or garlic powder.
Step 5
Heat a cast-iron skillet on high heat. Cast-iron pans will heat evenly and provide a good sear. Browning the meat will enhance its flavor and compensate for the lack of browning with slow cooking.
Step 6
Add 2 tbsp. of canola oil to the pan, swirling to coat. Brown the roast on all sides for about five to seven minutes.
Step 7
Place the roast in the slow cooker. Add beef broth or red wine to reach about an inch up the sides of the roast. You can also use a combination of wine and broth.
Step 8
Coarsely chop one to two carrots and a small onion. Add to the skillet that you used to brown the roast. Saute the vegetables for about five minutes or until they have become to brown. Add to the slow cooker.
Step 9
Add 1/4 cup of red wine or broth to the skillet. Scrape up the brown bits and add to the slow cooker.
Step 10
Cook the roast on low for six to eight hours. The larger your roast, the longer it will take to cook, naturally. Test the degree of doneness with an instant read thermometer. A medium-rare roast will be 125 to 130 degrees.
Step 11
Remove the roast from the slow cooker and place on a serving dish. Cover loosely with aluminum flavor while you prepare the sauce, technically an au jus or "with [its own] juice." Allow to rest for 15 to 20 minutes.
Step 12
Strain the contents of the slow cooker into a fat separator. This is a measuring cup with a spout that is located at the bottom. Allow to sit until fat rises.
Step 13
Pour juices into a saucepan, leaving fat behind. Reduce by one-third and adjust seasonings as necessary. Serve with the roast beef.
Tips and Warnings
- You can tuck sprigs of fresh herbs such as rosemary or thyme under the twine for additional flavor. You can add an additional 1/2 cup of beef broth to the au jus before reducing to intensify the beef flavor.
- Do not cook your roast beyond medium for maximum tenderness.
Things You'll Need
- Beef roast
- Kitchen twine
- Skillet
- Slow cooker
- Carrot
- Small onion
- 2 tbsp. canola oil
- Beef broth or red wine
- Instant read thermometer
- Fat separator
References
- What's Cooking America: Linda's Culinary Dictionary - B
- "Saveur": Preparing Roast Pork Loin
- Cooking Issues; Heavy Metal: the Science of Cast Iron Cooking; Dave Arnold; February 16, 2010
- Food Network: Q: What Is Deglazing and Why Do We Do It?
- "Joy of Cooking: 75th Anniversary Edition - 2006"; I Rombauer, et al.; 2006
Member Comments