Slow Cooker Roast Beef

This is a great recipe! I got it from Kelly Winters of Primally Inspired. You can prep all the ingredients in advance and freeze it, then take it out and put it in the crockpot/slow cooker when you are going to make it. The roast turns out so tender and very flavorful! This is so easy I usually just prep it right before making it or the night before. Made 10/13 & 12/13. Chuck really liked it served over rice. There is a lot of broth left. You can use this broth to cook rice or pasta, for any leftover meat you have to make a tasty second meal.
Slow Cooker Roast Beef
Slow Cooker Roast Beef

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    roast (I used a sirloin tip roast, but any type roast will work)

  • 3

    cups beef or chicken stock

  • 1/2

    cup balsamic vinegar

  • 2

    onions, diced

  • 16

    ounces mushrooms, roughly chopped

  • 6

    cloves garlic, minced

  • 1

    t garlic powder

  • 1

    t onion powder

  • 1

    t paprika

  • Salt and pepper to taste

Directions

If freezing: place everything in freezer safe container and freeze until ready to use. To cook: place (thawed or frozen) everything in slow cooker and cook on low 6-8 hours. (I cooked mine closer to 10 hours and that was with my roast partially frozen and everything else thawed.)

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