Perfectly Moist Sunday Roast Beef
This slowcooker beef roast is made with minimal hands-on time and you will get a satisfying Sunday dinner plus protein for a week of quick lunches!
Servings: 4
Equipment
- Slowcooker
- Cast iron pan
Ingredients
- 2 1/4 lbs Boneless inside blade roast
- 7 Beets mini-sized, or 2 medium beets, cut in 1 1/2 inch pieces
- 2 Carrots medium sized, cut in 1 1/2 inch pieces
- 2 Onions cut in wedges
- 2 tbsp Whole cumin seeds
- 2 tbsp Sea salt
- 1 tbsp Ground Black Pepper
- 1 tbsp Chili pepper flakes or powder
- 2 tbsp Cooking oil
- 1/2 cup Filtered water
Instructions
- Rub roast with cumin seeds, chili pepper, salt and pepper thoroughly. Place in container and let marinate in fridge overnight
- Around noon the next day, pull out marinated roast from the fridge. Heat a pan (ideally cast iron, used an enameled stainless steel one and it is just fine) with enough cooking oil to cover the bottom
- Sear each side of roast until meat looks brown and spices are slightly burnt
- Arrange cut carrots, beets, onions in bottom of slowcooker. Place roast over veggies
- De-glaze searing pan with 1/2 cup filtered water and pour over roast. Cover cook on low for 5 hours
Notes
Tip: Remember to let the roast rest for at least 15 mins before carving to retain all the lovely juices!