Greek Slow Cooker Beef Loin Roast

• 3 pounds beef loin roast
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 cup beef broth
• 1/2 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 lemon, sliced
• Fresh parsley for garnish

Steps

1. 1 Season the beef roast with salt, pepper, and crushed red pepper flakes.
2. 2 Heat olive oil in a skillet, sear the beef on all sides.
3. 3 Place the beef in the slow cooker.
4. 4 Scatter the onion slices and lemon slices around the beef.
5. 5 In a bowl, mix oregano, thyme, garlic, beef broth, red wine, and tomato paste. Pour over the beef.
6. 6 Cover and cook on low for 4 hours.
7. 7 After 4 hours, check for tenderness and continue cooking if needed.
8. 8 Transfer the beef to a serving platter, tent with foil, and let rest for 10 minutes.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Slow cooker
• Skillet

Variations

• Add pearl onions and baby potatoes around the roast for a complete meal.
• Substitute red wine with beef broth for a non-alcoholic version.

Substitutions

• If red wine isn't available, use additional beef broth.
• Substitute fresh herbs for dried if preferred.

Pairings

• Roasted vegetables
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For best flavor, marinate the beef in the seasoning mixture overnight before cooking.
• Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F for medium doneness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted potatoes and a fresh Greek salad.
• Pair with a glass of robust red wine.

FAQ