Ingredients
- 3 lb beef roast (see notes)
- 1 tbsp avocado oil
- 4 cloves garlic (minced)
- 2 cups white onion (diced)
- 1 tbsp Dijon mustard
- ¼ cup balsamic vinegar
- 6 carrots (cut lengthwise in 2” chunks)
- 4 celery stalks (thinly sliced)
- 2-3 cups mini potatoes (skin-on/halved)
- 1 1/2 cups beef broth
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper to taste
Instructions
- In a large pan, sear roast on each side in avocado oil for 5 minutes until brown. Transfer to a slow cooker.
- Add onions and garlic to the pan and slowly caramelize.
- Add 1 tbsp Dijon mustard
- When translucent, deglaze with balsamic vinegar. Cook for another 3-5 minutes until onions absorb liquid.
- Add onions on top of the roast and prepped carrots, celery and potatoes.
- Pour in broth and season the roast and vegetables with salt and pepper.
- Add in a sprig each of rosemary & thyme.
- Cook on low for 8 hours.
Notes
There are lots of cut options for roast beef. You want a cut that's rich in flavour and beautifully tender. Ideally, look for a cut with a good marbling of fat – the little white flecks in the meat – because that gives it that delicious taste and keeps it juicy while roasting.
Common Cuts for Roast Beef:
Prime Rib Roast - This one's a classic, super tender with lots of flavours.
Top Sirloin - This cut is a real gem as it’s known for being tender yet leaner than some other cuts. Top Sirloin offers a great balance of flavour and tenderness.
Chuck Roast - This is a really economical choice. This cut turns out super tender and flavourful when given the necessary time.
Rump Roast - This one's from the back of the cow and is a bit firmer. It's got a lot of flavours and is usually more affordable.
Blade Roast - Known for its rich flavour, this cut is also a more affordable option. It becomes incredibly tender and falls apart easily when cooked low and slow.