This slow cooker red wine striploin roast uses the best of both worlds to cook it! Slow cooking in a red wine sauce then searing the moisture inside with a quick broil in the oven at the end makes for a a delicious and tender striploin roast. This recipe's directions are for a medium done roast.
2cupsstrong beef broth ( use 1 1/2 cubes for 2 cups water)
1tablespoonminced garlic
1teaspoondried thyme
1 tablespoonWorchestershire
3tablespoonstomato paste
1teaspoondried rosemary, crushed
Salted Butter Herb Crust
1/4cupbutter
1/2tbspgarlic paste or minced garlic(use 1 tbsp if you love garlic)
1teaspoonthyme
1/2teaspoonblack pepper
2tablespoonssea salt flakes
Instructions
If you would like to cook larger vegetables, skip the first two steps and leave your roast in the fridge. Simple start cooking the vegetables in the red wine sauce 2 hours earlier, then add the seared roast in later.
Heat the olive oil in a large skillet over medium heat. Place the striploin roast in the skillet and sear the roast on all sides, until browned.
Place the onions in the bottom of the crockpot, then add the roast on top of them in the crockpot fat side up. Place all of the remaining assorted vegetables around the roast.
Whisk together the red wine sauce. Pour over the roast and vegetables.
Cook the roast on low for 2 1/2- 3 hours. When the roast reaches an internal temperature of 120, pre-heat your oven to broil.
Combine the Salted Herb Butter Crust ingredients together. Remove the roast from the crockpot using two forks or tongs and place on a baking sheet. Slather the butter mixture on top of the roast.
Place the roast in the oven and broil for 5-8 minutes until the outside of the roast has become crispy and browned. Remove and tent with foil for 10 minutes while you prepare the gravy.
To make the gravy, take the red wine broth from the crockpot and place in a sauce pan. Whisk 2 tbsp of cornstarch in with 1/3 cup of water. Bring the red wine sauce to a boil. Whisk in as much cornstarch slurry as needed until the sauce thickens.
Slice the roast and serve with the vegetables and gravy.
Notes
IF you would like to cook larger vegetables, simply start the vegetables in the red wine sauce two hours ahead of the roast. You can then nestle the striploin roast into the vegetables in the crockpot and continue cooking for another 2-3 hours, or until your desired roast internal temperature is reached.