Slow-Cooker Roast Beef With Warm Garden Potato Salad

Name: Slow-Cooker Roast Beef With Warm Garden Potato Salad
Yield: Serves 8 to 10
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 1/2 teaspoons, garlic powder; 2 pounds, green beans, trimmed and cut on bias into 1-inch lengths; 1/4 cup, chopped fresh parsley; 1 , shallot, minced; 2 tablespoons, white wine vinegar; 2 tablespoons, Dijon mustard; 2 tablespoons, minced fresh chives

4 comments

A juicy roast beef and potato dinner is always inviting and surprisingly well suited for the slow cooker.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES8 to 10

TIME1 to 2 hours on low

Slow cooker size4 to 7 quarts

Slow-Cooker Roast Beef With Warm Garden Potato Salad

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

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 t...

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