19 slow roast beef recipes

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Crockpot London broil roast braised low and slow in a rich brown gravy with onion, garlic, wine and bay leaves. A dump-and-go slow cooker beef dinner that turns a lean cut fork-tender.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Nach Waxman's legendary slow-roasted beef brisket with a mountain of caramelized onions and a smear of tomato paste. Four hours in the oven, no liquid added, just pure beefy flavor.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.