Slow-cooking beef brings out the rich, deep flavor of the meat and gives it time to tenderize while you devote your attention elsewhere. When you roast beef in a Crock-Pot, you don't need to add liquid unless you're also cooking vegetables -- the meat's own juices stop it from drying out. To create a healthier meal, brown the beef before slow-cooking it. This process brings out the beef's flavor and allows you to skim more fat from the meat.
Trim fat from the beef. Brown the meat lightly on all sides in a skillet, and drain out the excess fat. Pat the meat dry with a paper towel.
Mix salt, pepper and any strongly-flavored seasonings you desire, such as minced garlic, onions or chili powder. Rub the seasonings into the meat.
Put the beef in the Crock-Pot and cover the pot. Set the slow cooker to low heat. Cook the meat for 10 to 12 hours.
Add mildly-flavored dried herbs or spices, such as sage, basil, white pepper, cinnamon, cloves or orange zest to the Crock-Pot after 8 to 10 hours. Add mildly-flavored fresh herbs during the last 30 minutes of cooking.
Things You'll Need
Garlic, onions, chili powder (optional)
Fresh or dried herbs (optional)
Open the Crock-Pot as infrequently and briefly as possible during cooking. Releasing the heat lengthens the cooking time. Cooking meat on a high setting requires liquid. Add 1/2 cup water, broth, beer or wine to the Crock-Pot and cook on high for five to seven hours. Hot Crock-Pots are safe to leave unattended.