Slow-Cooker Roast Beef with Warm Garden Potato Salad by ATK

Slow-Cooker Roast Beef With Warm Garden Potato Salad

SERVESServes 8 to 10

WHY THIS RECIPE WORKS

A quick sear in a skillet before transferring to the slow cooker gave the roast a flavorful dark crust before cooking all the way through. We cooked the roast at a low temperature, giving it a moist, even doneness and rosy color from edge to center. We gave the potatoes a head start in the microwave so they could finish cooking through perfectly in the slow cooker in the same time as the roast. However, to keep the green beans bright and crisp-tender, we kept them out of the slow cooker and briefly steamed them in the microwave. Look for an eye-round roast that is uniformly shaped to ensure even cooking. 

INGREDIENTS

1 (4-pound) boneless eye-round roast, trimmed

Kosher salt and pepper

2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

7 tablespoons 

extra-virgin olive oil

1 ½ teaspoons 

garlic powder

2 pounds green beans, trimmed and cut on bias into 1-inch lengths

¼ cup chopped fresh parsley

1 shallot, minced

2 tablespoons 

white wine vinegar

2 tablespoons 

Dijon mustard

2 tablespoons minced fresh chives

*

BEFORE YOU BEGIN

You will need an oval slow cooker for this recipe. Check the roast's temperature after 1 hour of cooking and continue to monitor until it registers 120 to 125 degrees (for medium-rare). We prefer this roast cooked to medium-rare, but if you prefer to cook it to medium, cook the roast until it registers 130 to 135 degrees. Note that the roast needs to rest for at least 18 hours after salting.

1

INSTRUCTIONS

Sprinkle roast with 4 teaspoons salt. Wrap tightly in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.

2

Microwave potatoes, 1 tablespoon oil, and ½ teaspoon salt in covered bowl, stirring occasionally, until almost tender, 8 to 10 minutes; transfer to slow cooker.

3

Pat roast dry with paper towels. Rub with 1 tablespoon oil, sprinkle with garlic powder, and season with pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 7 to 10 minutes. Place roast on top of potatoes, cover, and cook until beef registers 120 to 125 degrees (for medium-rare), 1 to 2 hours on low.

4

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

5

Microwave green beans and ¼ cup water in large covered bowl, stirring occasionally, until crisp-tender, 8 to 10 minutes. Drain green beans and return to now-empty bowl. Drain potatoes and transfer to bowl with green beans.

6

Whisk remaining ¼ cup oil, parsley, shallot, vinegar, mustard, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl. Pour dressing over vegetables and gently toss to combine. Season with salt and pepper to taste. Slice beef thin against grain. Serve with potato salad.