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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! ⁠
Prep Time12 hrs 30 mins
Cook Time5 hrs
Total Time17 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: pot roast, Roast beef
Servings: 4
Author: Brenda

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!⁠