Name: Slow-Cooker Faux Prime Rib Roast
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 pounds small Yukon Gold or medium red potatoes, quartered -; 3 tablespoons water, divided -; 1 pound fresh baby carrots -; 8 tablespoons butter, softened, divided -; 6 tablespoons prepared horseradish -; 5 to 6 garlic cloves, minced -; 2 teaspoons dried rosemary, crushed -; 2 teaspoons dried thyme -; 2 teaspoons pepper -; 3/4 teaspoon salt -; 1 boneless beef chuck roast (4 to 5 pounds) -; 2 cups beef broth -; 1/2 cup white wine or additional beef broth -; 1 tablespoon all-purpose flour -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Faux Prime Rib Roast

1. 2 pounds small Yukon Gold or medium red potatoes, quartered -

2. 3 tablespoons water, divided -

3. 1 pound fresh baby carrots -

4. 8 tablespoons butter, softened, divided -

5. 6 tablespoons prepared horseradish -

6. 5 to 6 garlic cloves, minced -

7. 2 teaspoons dried rosemary, crushed -

8. 2 teaspoons dried thyme -

9. 2 teaspoons pepper -

10. 3/4 teaspoon salt -

11. 1 boneless beef chuck roast (4 to 5 pounds) -

12. 2 cups beef broth -

13. 1/2 cup white wine or additional beef broth -

14. 1 tablespoon all-purpose flour -

How to cook deliciously - Slow-Cooker Faux Prime Rib Roast

1. Stage

Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture.

2. Stage

In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours.

3. Stage

Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes.

4. Stage

Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.