Did you know it is possible to cook perfectly sliceable and tender roast beef in the crock-pot? (In just a couple of hours?!) I’ve been using my crockpot to cook fall-apart tender shredded roasts for years, as proven by two of our favorite roast beef recipes. However, it never before crossed my mind to try a method like this.
I originally planned to cook this roast using my favorite oven method. However, at the last moment, I decided to try improvising that method for the crockpot. It worked great and the roast was a huge hit. We like our beef closer to rare than well and usually closer to rare than medium. If you prefer yours a bit less pink, adjust the cooking time and final temperature accordingly.
I served the roast with roasted potatoes and roasted broccoli and the whole family gave the meal great reviews. I served the remaining beef with soft rolls for roast beef sandwiches a couple nights later. It was delicious both ways. The only trick to this meal is slicing the meat as thinly as possible.
- 2-3 pounds beef roast I used a top sirloin roast
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons olive oil
- Heat the oil in a heavy skillet over medium heat. Season the roast generously with salt and pepper. Sear the meat in the hot skillet, about 3-4 minutes on each side, until the meat has browned. Sear the sides as well as the top and bottom of the roast. Remove from the skillet and place in the crock-pot. Insert an oven-safe meat thermometer into the center of the roast and place the lid on the crockpot.
- Cook the roast on LOW until the temperature reaches 140 degrees. This took just 90 MINUTES for my roast. Depending on the temperature of your house and how hot your slow cooker cooks, it might take twice as long for yours. I set the alarm on my meat thermometer and couldn't believe it when it beeped so quickly!
- Using meat forks or sturdy tongs, remove the roast to a cutting board and tent it (or cover it with a large mixing bowl turned upside down). Let the meat rest 20 minutes before slicing it as thinly as possible against the grain of the meat. Enjoy!