Rosmary Beef and Potato Slow Cooker
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Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
This Slow Cooker Roast Beef with Potatoes and Carrots is a holiday-worthy feast of comfort food made easy. It has all the richness of a great roast beef dinner and even a wonderful horseradish sauce to serve with it.
We used Purely Purple Little Potatoes from The Little Potato Company for this delicious recipe. Try this amazing recipe and others using their delicious Creamer Potatoes for the holidays. A few of our favorites are Slow Cooker Sausage and Potatoes, Instant Pot Boulangere Potatoes, Creamer Potatoes en Papillote, Garlic Rosemary Fondant Potatoes, and Extra Crispy Roasted Potatoes.
What are Purely Purple Little Potatoes?
This Limited Harvest Purely Purple is a new, unique variety of purple-skinned and purple flesh Creamer potato. It delivers a well-balanced, slightly exotic flavor that is excellent for roasting or barbecuing.
Have a look for them this fall at your local grocery store for all your wonderful cozy meals. They retain their vibrant purple color after cooking to bring your dishes to life.
What Goes into Slow Cooker Roast Beef with Potatoes and Carrots?
This slow cooker pot roast is home cooking at its finest. With all these wonderful ingredients, you will get a gorgeous meal to serve anyone for the holidays or for an amazing Sunday Dinner for your family.
Fiddling with peeling and cutting the potatoes is hard work, but when you can use these perfectly shaped Creamer potatoes, there is no need to peel thanks to the naturally thin skin; it's delicious.
There is no need to even cut the Little Potatoes as they are perfect whole, and I prefer keeping them larger with a roast too. Little Potatoes come prewashed so they can go right into the slow cooker. How easy is that?
There is a long list of ingredients, but it does come together quickly, and trust me, once you have it all together, the next step is slow cooking, where you can sit back and relax. Plus, all of these elements make an unbelievably scrumptious meal.
Ingredients
1 Tbsp olive oil
4 lbs. top sirloin or chuck roast (get a nice looking cut of meat)
1 Tbsp brown sugar
Kosher salt
Fresh ground pepper
2 yellow onions, cut into wedges
2 Tbsp minced garlic
1 ½ pounds Purely Purple Little Potato Company Potatoes
4 large carrots, peeled and cut into 2-inch pieces
2 celery sticks, cut into 1-inch pieces
2 Tbsp balsamic vinegar
1 tsp dry mustard
½ cup dry red wine
1 cup beef broth
2 tsp bouillon paste (the paste is the best as opposed to the cubes)
1 Tbsp Worcestershire sauce
1 Tbsp fresh rosemary, chopped
2 Tbsp butter, softened mixed with 2 Tbsp flour
2 Tbsp fresh parsley, chopped (for garnish)
Horseradish Sauce
3 Tbsp. creamy horseradish (you can use plain horseradish if you like it stronger)
1 tsp Dijon mustard
2 Tbsp mayonnaise
1/4 cup sour cream
Salt and pepper to taste
1 Tbsp chives, chopped for garnish
How To Make Slow Cooker Roast Beef with Potatoes and Carrots
Once you get everyone into the pool, the rest of the recipe is quick and easy. Plus, you now have 8 hours to sit back, relax, run errands, do chores, or do whatever you like. The horseradish sauce can be made at any time but do give it about an hour before serving to meld.
Heat the olive oil in a large skillet or pan over medium-high heat.
Season the roast on all sides with brown sugar, Kosher salt, and fresh ground pepper, gently rub the seasonings into the roast.
Brown the roast on all sides until nicely caramelized (about 3 – 5 minutes per side). The added brown sugar aids in the caramelization and just slightly sweetens the whole mixture taking away any bitterness you may have.
Place the roast into a large (6 quart) slow cooker.
Add the onions, garlic, Little Potatoes, carrots, and celery to the slow cooker pot.
In a medium bowl, whisk together the balsamic vinegar, dry mustard, red wine, beef stock, Worcestershire sauce, bouillon paste, and chopped rosemary.
Pour the liquid into the slow cooker. Stir to combine with the vegetables.
Set the slow cooker on low and cover and cook for 8 hours, or until the meat is tender and almost falling apart. The vegetables should also be fork tender.
While the pot roast cooks, make the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate.
I did use an already creamed horseradish as I have non-horseradish lovers in this house. Everyone loved the sauce and went back for seconds!! I succeeded in converting them.
Remove the roast and vegetables from the slow cooker and set them on a platter to rest.
Turn the slow cooker up to high.
Making The Gravy
I like to use a flour-butter mixture for gravy making. It adds the right touch of creaminess from the butter, and flour acts as a perfect thickener when mixed with the butter. Plus, you won't get any lumps as the butter/flour just melts into the sauce.
Mix together the flour and butter to make a paste and add it to the liquid in the slow cooker. Gently stir until the butter is melted and the liquid has thickened slightly. So use the horseradish that you enjoy in the sauce.
If you would like a thicker gravy, add an additional tablespoon of flour and butter.
Present the platter on the table. The meat should fall apart easily with tongs or slice the meat and serve with the vegetables, spooning the gravy over the plate as desired. Serve with horseradish sauce.
What to Serve With Roast Beef and Vegetables?
This Slow Cooker Roast Beef with Potatoes and Carrots is a meal on its own, especially with the best ever horseradish sauce. But if you would like to serve something in addition to the dish, then I have the following suggestions.
Country Style Smashed Potatoes – want more potatoes? These potatoes are a perfect way to sop up the gravy; they are creamy, buttery, and have the perfect amount of roast garlic flavor.
Yorkshire Pudding – a classic accompaniment to roast beef and potatoes.
Parker House Rolls – soft, buttery, delicious rolls that bake up easily in a large pan to feed a crowd. Sprinkled with salt and rosemary, they are the perfect addition to this meal.
Fall Harvest Salad with Champagne Apple Cider Vinaigrette – a fantastic salad for fall or all winter long.
Air Fryer Brussels Sprouts – a fast, easy side dish that is absolutely scrumptious with a roast beef dinner.
Ruth's Chris Copycat Sweet Potato Casserole – the contrast of the Purely Purple Little Potatoes with the orange from the sweet potatoes would make for a show stopper of a meal.
Zesty Green Bean Casserole – features fresh green beans in a creamy mushroom sauce made from scratch. It's crowned with a crispy layer of buttered panko crumbs and dotted with crispy fried onions. Oh, and it has bacon! Perfect with your roast beef dinner.
Old Time Squash Casserole – this cheesy squash casserole with a buttery cracker topping stays on the savory side and goes great with beef and potatoes.
Can you put Raw Meat in the Slow Cooker with Vegetables?
Searing the meat before putting it in a slow cooker does give you an advantage in a richness that can't really be replaced with other ingredients but in saying that, I do put raw meat in with vegetables all the time and skip the searing.
For this recipe, though, I would take the extra few minutes to sear. Again, it is a company-worthy meal.
Should Roast Beef and Potatoes be Covered with Liquid in a Slow Cooker?
Should roast beef and potatoes be covered with liquid while cooking in a slow cooker? The answer is no. To braise, you don't have to have your meat and vegetables submerged but simmering usually requires the items to be cooked to be under the liquid. Either method works well.
Because of the long cook time in the slow cooker and the heat that is produced, braising is a good method that will make your vegetables tender and your meat fall apart. Juices are also created when cooking low and slow to make an awesome gravy practically ready-made, just thicken and serve.
Pin it HERE!!
Pin it HERE!!
Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Ingredients
- 1 Tbsp olive oil
- 4 lbs. top sirloin or chuck roast
- 1 Tbsp brown sugar
- Kosher salt
- Fresh ground pepper
- 2 yellow onions, cut into wedges
- 2 Tbsp minced garlic
- 1 1/2 pounds Purely Purple Little Potato Company Potatoes
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 celery sticks, cut into 1-inch pieces
- 2 Tbsp balsamic vinegar
- 1 tsp dry mustard
- 1/2 cup dry red wine
- 1 cup beef broth
- 2 tsp bouillon paste (the paste is the best as opposed to the cubes)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp butter, softened
- 2 Tbsp flour
- 2 Tbsp fresh parsley, chopped (for garnish)
Horseradish Sauce
- 3 Tbsp. creamy horseradish (you can use plain horseradish if you like it stronger)
- 1 tsp Dijon mustard
- 2 Tbsp mayonnaise
- 1/4 cup sour cream
- Salt and pepper to taste
- 1 Tbsp chives, chopped for garnish
Instructions
Heat the olive oil in a large skillet or pan over medium-high heat.
Season the roast on all sides with brown sugar, Kosher salt, and fresh ground pepper, gently rub the seasonings into the roast.
Brown the roast on all sides until nicely caramelized (about 3 – 5 minutes per side). The added brown sugar aids in the caramelization and just slightly sweetens the whole mixture taking away any bitterness you may have.
Place the roast into a large (6 quart) slow cooker.
Add the onions, garlic, potatoes, carrots, and celery to the slow cooker pot.
In a medium bowl, whisk together the balsamic vinegar, dry mustard, red wine, beef stock, Worcestershire sauce, bouillon paste, and chopped rosemary.
Pour the liquid into the slow cooker. Stir to combine with the vegetables.
Set the slow cooker on low and cook for 8 hours, or until the meat is tender and almost falling apart. The vegetables should also be fork tender.
While the pot roast cooks, make the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate.
Remove the roast and vegetables from the slow cooker and set them on a platter to rest.
Turn the slow cooker up to high.
Making The Gravy
Mix together the flour and butter to make a paste and add it to the liquid in the slow cooker. Gentle stir until the butter is melted and the liquid has thickened slightly.
If you would like a thicker gravy, add an additional tablespoon of flour and butter.
Garnish with chopped parsley
Present the platter on the table. The meat should fall apart easily with tongs or slice the meat and serve with the vegetables, spooning the gravy over the plate as desired. Serve with horseradish sauce.
Source: https://noshingwiththenolands.com/slow-cooker-roast-beef-with-potatoes-and-carrots/
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