Slow Cooker Series: Tender Roast Beef

In the past I have not been shy about the fact that my husband and I come from two totally different backgrounds, both culturally and culinary.


I knew that in order to be a success, I needed to be able to recreate his favorite meal. What's that you say? Oh you know, just Easy-Peasy Roast Beef! No big deal, just roast it to perfection, make sure its both tender and juicy, and seasoned just right. It didn't help that my lovely mother number 2, (not a fan of  the words: "in-law") makes a beautiful roast beef dinner, so he had something to compare it to. 


I was so scared in the beginning that I just never made it and crossed my fingers every time we went to eat at his parents, that she would just magically be serving it. However, I came across a sale on fresh top sirloin roast beef at the store and could not pass it up. So I bought it and then threw it in the freezer so I would forget I even had it. In hindsight, that was a stupid idea. 


I like to cook fresh meat or poultry whenever I can, so I try to buy enough for the week. However, when its on a great sale, which it was, its a nice thing to have in the freezer for when you have to throw together a nice dinner for friends one evening. BUT let it defrost in the fridge over a few days, rushed defrosting is bad news!


Needless to say, one day I defrosted it and decided to read up all I could about cooking this cut of beef. Top sirloin I have found is a decently priced cut of beef, with a nice balance of fat and tender meat. If you can snatch it when it goes on sale, its always a good idea. I buy a roast that is about 2 pounds in weight for the two of us as it shrinks when cooked, but we do end up with some leftovers. Depending on the cut of beef, you may need to cook it longer or cook it with liquid or not. Top sirloin just needs a good sear and no liquid, so make sure you read up a little on your meat and find out the best way to get it tender.


As mentioned in the past, my slow cooker is my new best friend. If you don't have one, I highly suggest finding one, especially if you work during the day and like the idea of coming home to a hot meal with little prep-time involved! I found a second "crock-pot" on our local used items listing (kijiji.com) for $15, and it was digital, which is fancy shmancy! The simpler dial versions are great, but stay on for hours on end until you manually come and turn it off. A digital version can be set for a certain time frame and then it automatically turns to a "keep warm" setting so that your meat doesn't overcook while you're away.


So without further ado, here's the way to prepare a Slow Cooked Tender Roast Beef in a Slow Cooker:


1. Season the meat with salt and pepper or I like Montreal Steak Seasoning, I also rub the meat with some olive oil
2. Heat olive oil in a pan or dutch oven until it is almost smoking, the pan needs to be very hot!
3. Use tongs to hold the meat and brown it on all sides in the pan, it should turn a light to medium brown colour.
4. Transfer the roast beef to a warmed crockpot (I turn it on as I start to prepare my meat) and turn it to low heat setting.
5. Drizzle the leftover juices and oil from the hot pan on top of the roast and then drizzle a bit more olive oil on top.
6. Come back in 7-8 hours to a fully cooked, juicy roast! Try not to lift up the lid as that will allow moisture to escape. 

(see pictures below for visuals)

Here's the delicious finished product. I used the juices from the pot to create a gravy. I like to either make a straight au jus, or do a balsamic vinegar reduction gravy. Do what you and your family likes and pair it with your favorite sides.  

I may not make it just like his mother does, but I passed the test. It was so tender and juicy! Delicious!!