Inside: Crock Pot Roast Beef
Friends, I am about to change your life, Oh, yes I am!
While visiting my daughter in Newfoundland, she served up the most delicious Crock Pot Roast Beef I’ve ever eaten. And, I have her permission to share it with you.
The Secret is the Spice Blend
The secret to this recipe is the spice blend. It’s not just any spice blend; it’s the best I’ve ever had. It makes meat taste fabulous.
And, here’s where it gets seriously simple. All I do is toss that chunk of beef into the slow cooker, sprinkle on the spice blend, slow cook. That’s it. No chopping; no mincing. Just sprinkling.
It even creates it’s own gravy. Which tastes amazing on mashed potatoes.
Don’t stop with the beef. I’ve used it on chicken, too. Next week, I’m sprinkling some pork chops or maybe even fish. I think you get the idea. This is one seriously delicious spice blend that seems to work well with most meats.
While any ol’ slow cooker will do, I (again) have to sing the praises of my favorite pot that I use almost every day for increasingly more and more recipes. The Instant Pot Duo 7-in-1 Pressure Cooker also has a Slow Cooker feature. Recently, I purchased a glass lid separately that is designed for using the slow cooker feature.
Although, you can use the pressure cooker lid because the Slow Cooker feature doesn’t pressurize, I prefer the glass lid because it allows me to see what’s happening.
You may recall that a while back I broke up with my Crock pot because it boiled over and got hot beef stock into my cabinets and drawers. Well, the Instant Pot would never betray me in this way. Instead, it perfectly cooks a roast in 4 hours and then goes into a true Keep Warm mode that doesn’t continue to cook.
The other small item I want to share for this recipe are these convenient Ball Dry Herb Storage Jars. They come with a shaker lid and are ideal for homemade spice rubs, like the one below. I found mine at Walmart, but they are also available on Amazon.
I like to double the spice blend recipe and store it in one of these jars. When it’s time to make a roast, I generously sprinkle my roast and then toss it into the slow cooker. Nothing could be easier.
I like to use organic spices so I’ve included a list below with links. Most of the time I purchase my spices out of the bins at Whole Foods which is a little more economical. If you don’t have a nearby Whole Foods, check your local natural foods store to see if they carry some of these spices in bulk.
- Himalayan Pink Salt
- Organic Paprika
- Organic Cayenne
- Organic Onion Powder
- Organic Garlic Granules
- Organic Thyme
- Organic White Pepper
- Organic Black Pepper
Enjoy the Recipe
- One 3-4 lb. Chuck Roast
- 4 t. Salt
- 2 t. Paprika
- 1 t. Cayenne
- 1 t. Onion Powder
- 2 t. Garlic Granules
- 1 t. Thyme
- 1 t. White Pepper
- 1/2 t. Black Pepper
- Blend all of the spices together and add to a spice jar.
- Place the chuck roast into the slow cooker
- Sprinkle both sides of the roast with the spice blend.
- Set the Instant Pot on the Slow Cooker feature and cook on low for about 4 hours. It will automatically go to the keep warm setting.
- If you are using another type of slow cooker, adjust your settings accordingly.
You will not use up all of the spice blend on one roast. I double the spice blend recipe and store it in the Ball Spice Jars. That way, I don't have to mix up a batch every time I want to cook a roast.
The blend works great on chicken, pork, lamb, and fish!
Recipe slightly adapted from TheLittleKitchen.net