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Slow Cooker Pesto Crusted Beef Recipe

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4.2 from 49 reviews

This Slow Cooker Pesto Crusted Beef recipe features a flavorful beef chuck roast coated in vibrant pesto and garlic, slow-cooked to tender perfection. Paired with roasted grape tomatoes and a creamy mustard-sour cream sauce thickened with a cornstarch slurry, this dish offers a comforting, rich meal perfect for a cozy dinner. The beef is first seared for a caramelized crust before slow cooking, while the tomatoes are roasted separately in the oven to bring out their natural sweetness.

  • Total Time: 9 hours 40 minutes
  • Yield: 6 servings

Ingredients

Beef and Pesto Crust

  • 2 pounds beef chuck roast
  • 1/2 cup jarred pesto sauce
  • 2 teaspoons jarred minced garlic

Roasted Tomatoes

  • 10 oz grape tomatoes
  • 1 tablespoon olive oil
  • 2 teaspoons jarred minced garlic
  • 1/2 teaspoon kosher salt

Sauce

  • Juice from slow cooker (strained)
  • 1 tablespoon corn starch (make a slurry by whisking with 1 tablespoon water until smooth)
  • 1 tablespoon mustard
  • 3 tablespoons sour cream

Instructions

  1. Prepare the Beef: Rub the beef chuck roast evenly with 1/2 cup of jarred pesto sauce and 2 teaspoons of minced garlic, coating all sides thoroughly to infuse flavor.
  2. Brown the Roast: Heat a skillet over medium-high heat (around 400°F). Once hot, place the pesto-coated roast in the skillet and brown it on each side for about 3-5 minutes. This step seals in the juices and adds a delectable crust.
  3. Slow Cook the Beef: Transfer the seared beef roast to a slow cooker. Cook on low heat for 8-9 hours until the meat becomes fall-apart tender and richly flavored.
  4. Preheat the Oven: Set your oven to 425°F to prepare for roasting the tomatoes.
  5. Prepare Tomatoes: Slice the grape tomatoes in half. Toss them with 1 tablespoon olive oil, 2 teaspoons minced garlic, and 1/2 teaspoon kosher salt, ensuring each tomato is well coated.
  6. Roast Tomatoes: Spread the tomatoes evenly on a baking sheet and roast them in the preheated oven for 30-35 minutes, allowing their natural sweetness to intensify.
  7. Make the Sauce: Strain the cooking juices from the slow cooker into a saucepan. Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and bring to a boil over medium heat. Stir continuously for 3-5 minutes until the sauce thickens.
  8. Finish the Sauce: Remove the saucepan from heat. Stir in 1 tablespoon mustard and 3 tablespoons sour cream until smooth and creamy. This adds depth and tanginess to the sauce.
  9. Serve: Plate the slow-cooked beef alongside the roasted grape tomatoes. Spoon the creamy mustard sauce over the beef. This dish pairs beautifully with basmati rice or your preferred side.

Notes

  • For best results, brown the beef on all sides to lock in flavor before slow cooking.
  • You can substitute fresh garlic for jarred minced garlic if preferred, adjusting quantities accordingly.
  • If you don’t have basmati rice, jasmine or long-grain rice also work well as a side.
  • Make sure to strain the slow cooker juices well to avoid any grit from the cooking process before making the sauce.
  • This dish can be made a day ahead; flavors deepen when reheated gently.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 9 hours 20 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-pesto-crusted-beef-recipe/