Weeknight dinners just got an upgrade! Tired of the same old routine? Craving a delicious, melt-in-your-mouth meal that's surprisingly easy to make? Then look no further than this incredible slow cooker rib eye roast recipe. This recipe delivers restaurant-quality results with minimal effort, making it the perfect choice for busy weeknights or a relaxed weekend gathering. Get ready to impress your family and friends with this surprisingly simple yet incredibly flavorful dish!
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
- 1/2 teaspoon dried rosemary
- 1 cup beef broth
- 1/2 cup red wine (optional, but adds depth of flavor)
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions:
Step 1: Preparing the Roast
Pat the rib eye roast dry with paper towels. This helps achieve a nice sear. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub the spice mixture generously all over the roast.
Step 2: Browning (Optional but Recommended)
For enhanced flavor, heat olive oil in an oven-safe skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step isn't strictly necessary, but it adds a wonderful depth of flavor to the final dish.
Step 3: Slow Cooking Magic
Place the seared (or unseared) roast in your slow cooker. Add the quartered onion, chopped carrots, and celery around the roast. Pour in the beef broth and red wine (if using).
Step 4: Cook Low and Slow
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 may vary depending on the size of your roast and your slow cooker. Use a meat thermometer to ensure the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or 145°F (63°C) for medium.
Step 5: Rest and Serve
Once cooked, carefully remove the roast from the slow cooker and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Meanwhile, you can thicken the cooking juices in the slow cooker by removing the vegetables and simmering the liquid over medium-high heat until it reduces to your desired consistency. Slice the roast against the grain and serve with the delicious pan juices and roasted vegetables.
Tips for Success:
- Don't overcrowd the 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 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: Include chopped potatoes along with the other vegetables for a complete one-pot meal.
- Use different vegetables: Experiment with other root vegetables like parsnips or sweet potatoes.
- Make it a gravy: Thicken the pan juices with a cornstarch slurry for a rich and flavorful gravy.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on the size of the roast and added ingredients)
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This slow cooker rib eye roast is a fantastic recipe for busy weeknights, special occasions, or whenever you crave a delicious and effortless meal. Enjoy!