Tired of complicated recipes and endless meal prep? Craving a truly delicious and satisfying dinner without the fuss? Then look no further! This Crock Pot Rib Eye Roast recipe is your answer. Imagine tender, juicy rib eye, falling apart with the slightest touch, bursting with flavor, all achieved with minimal effort. This recipe is perfect for busy weeknights, impressive dinner parties, or simply a relaxing Sunday supper. Get ready to elevate your weeknight dinners with this incredibly easy and healthy meal.
Ingredients:
- 3-4 pound bone-in rib eye roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions:
Step 1: Preparing the Rib Eye
Pat the rib eye roast dry with paper towels. This helps to create a nice sear. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and thyme. Generously rub the spice mixture all over the roast, ensuring it's evenly coated.
Step 2: Searing (Optional but Recommended)
For an extra layer of flavor, you can sear the roast before slow cooking. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side, until nicely browned. This step isn't strictly necessary, but it adds a delicious crust.
Step 3: Crock Pot Cooking
Place the seared (or unseared) roast in your slow cooker. Add the quartered onion, chopped carrots, and celery around the roast. Pour the beef broth and red wine (if using) into the slow cooker.
Step 4: Slow Cooking Magic
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the roast is fork-tender. The cooking time will depend on the size of your roast and your slow cooker. Use a meat thermometer to check for doneness; the internal temperature should reach 135-140°F for medium-rare.
Step 5: Rest and Serve
Once the roast is cooked, remove it from the slow cooker and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Meanwhile, you can thicken the cooking liquid for a delicious gravy. Simply strain the liquid, discarding the vegetables, and simmer it on the stovetop until it reduces to your desired consistency.
Tips for the Best Crock Pot Rib Eye Roast:
- Don't overcrowd your slow cooker: Ensure there's enough space around the roast for even cooking.
- Use a meat thermometer: This is the most accurate way to ensure your roast is cooked to your desired level of doneness.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor profile.
Variations:
- Add potatoes: For a complete one-pot meal, add chopped potatoes to the slow cooker along with the other vegetables.
- Use different vegetables: Experiment with other root vegetables like parsnips or turnips.
- Make it a French Dip: Serve the thinly sliced roast on crusty bread with the flavorful cooking liquid for dipping.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roast and the number of servings. For a 4-pound roast serving 6, a single serving would contain approximately:
- Calories: 400-500
- Protein: 40-50g
- Fat: 25-35g
This recipe provides a simple yet satisfying healthy meal, perfect for a quick dinner idea or homemade cooking experience. Enjoy!