A slow cooker roast beef recipe can be okay or it can be great. Cooking just any cut of beef roast in slow cooker is not going to give you the same results.
|SLOW COOKER TOP SELLERS|
Cuts from the rib and loin are expensive and much better suited to dry cooking in a fraction of the time, so we prefer to stay away from the expensive cuts for crockpot pot roast recipes.
A slow cooker is perfect for cuts from the chuck/shoulder area that benefit from slow, wet cooking methods. The cross rib(beef shoulder roast) will yield nice results, but our favorite by a long shot is the blade roast. The blade roast is super tender and intensely flavorful, the slow cooker was simply made for the blade roast.
When cooking a large 5-6lb blade roast we had better results simply cutting the roast in half, creating two 2.5-3lb roasts. This gave us two tender, more evenly cooked roast.
Serves 5-8 People
Cooking Time 9-11 hours on low or 5-7 hours on high
Slow Cooker Roast Beef Recipe
1. Microwave tomato paste, onions, garlic and oil in a bowl, stirring occasionally, until onions are softened, about 4-5 minutes. Transfer to slow cooker.
2. Add to slow cooker stirring, beef broth, chicken broth, soy sauce, crushed tomatoes and bay leaves. Season roasts with salt and pepper. Place roasts into slow cooker and cook 9-11 hours on low or 5-7 hours on high.
3. Remove roast and transfer to a plate or cutting board and tent loosely with foil, 15-20 minutes. Remove and throw away bay leaves.
4. Let liquid in the slow cooker settle for 5-10 minutes, remove fat from surface with a large spoon. Add salt and pepper to taste. Slice roast 1/4-1/2 inch slices and serve with the sauce from the slow cooker