For the second year in a row, we hosted Christmas Eve + Christmas dinner. Naturally, my inner Monica Gellar took over and I HAD to one-up myself from last years dinner — this year’s dinner could TOTALLY kick last year’s dinner’s ass!
I can’t take all of the credit, though (and whether or not I’m going to is besides the point! ??♀️) , cause the thing that saved my ass is my BOMB slow cooker. I’ve been trying to be more of an adult + use it more often, so what better time to show off my best adulting skills than when my parents are in town!
I’m not gonna bore you with all of the cooking details + step-by-step lay out the process (cause there really aren’t that many steps + they’re all in the recipe card down below), but I will throw in a few tips + tricks when you’re using a slow cooker.
TIPS + TRICKS
- I find it so much easier to take a few minutes + get my ingredients measured out and ready to go. It’s so much easier than wasting time in between steps AND it cuts out some unecessary stress.
- When it comes to slow cookers, I’m all about the slower the better, so I always set it on the lowest setting. If you’re in a rush, the general rule of thumb when converting from low to high is 2:1 — for example, 8 hours on low would be equal to 4 hours on high. SIDE NOTE: slow cookers may vary, so use this “math” as a guideline only.
- I hate cleaning up, so I’ve invested in liners (Amazon has the cheapest ones I’ve found to date). It makes cleaning up SO FREAKING EASY! I’m always terrified I’m going to drop the heavy ceramic bowl when I’m cleaning it!
- If you’re cooking something with rice/noodles/beans/small veggies (like peas), add those in during the last 10-15 minutes of cooking. You want to keep these decently firm, and not sloppy mush cause they’ve been cooking for hours + hours.. unless you like sloppy mush, then.. carry on.
- DON’T OPEN THE LID!! Unless you’re supposed to stir or add something, try to avoid snagging a look at your masterpiece. You’re letting the heat out + we don’t want the heat going ANYWHERE.
Stupid Easy Slow Cooker Roast Beef
(PS. the recipe photo is not my photo, it’s just generic roast beef — I was too busy devouring mine to take photos, #sorrynotsorry)
- 2 lbs beef — Chuck or Angus
- 2 cups beef broth
- 3 tbsp cornstarch
- 2 tbsp salt
- 1 tsp black pepper
- 1 tbsp brown sugar
- 1 yellow onion sliced
- 1 clove garlic minced
- 2 bay leaves
- 2 tbsp olive oil
- Heat 2 tbsp olive oil in a skillet on low-medium heat. While it’s warming up, cut your beef into quarters.
- In a bowl, combine the cornstarch, salt and pepper. Coat your beef quarters in this mixture, and once the oil is sizzling, drop in your beef. You’re looking to sear in the flavour.
- Set your slow cooker on low, and combine the beef broth, onion, garlic, brown sugar and bay leaves. This is gonna be the base for your beef.
- Once your beef is seared on all sides, drop it into the slow cooker + set it (ON LOW!) for 6-8 hours.
Guys, I fucking love my slow cooker.
It takes the stress out of cooking when I can throw in a huge slab of beef, some seasoning + call it a day AND I always have leftovers, so a solid roast beef sandwich is killer for lunch the next day (obviously with horseradish and mustard ??). I’m able to wake up just a little bit earlier to get my dinner sorted, but by 5pm I’m usually just cooking up some rice or pasta to accompany my slow cooker pièce de résistance.
Don’t have one? Buy one. GAME CHANGER.