Experience the delightful simplicity and delectable taste of slow cooker boneless ribeye roasts. This method of preparation transforms the already tender and flavorful ribeye roast into a melt-in-your-mouth, slow-cooked masterpiece.
Cooking a boneless ribeye roast in a slow cooker ensures that the meat’s flavor is thoroughly infused into every bite. The slow cooking process allows the marbling, or the intramuscular fat within the meat, to gradually melt and permeate the roast. This results in a cut of beef that is incredibly tender, juicy, and packed with rich flavor.
One of the many benefits of using a slow cooker for your boneless ribeye roast is the convenience it provides. Simply season your roast with your preferred spices, place it in the slow cooker, and let the appliance do the work. You’ll have more time to focus on sides, desserts, or simply relax while the roast slowly cooks to perfection.
Choosing a high-quality boneless ribeye roast can make all the difference in your slow cooker creation. Look for a roast with plenty of marbling from a trusted butcher or an online meat supplier. Grass-fed and organic options can also enhance the final flavor and nutritional content.
Rib Eye Roast is the king of beef! Try this delicious roast and you will agree.
Boneless Ribeye Roast
A slow-cooked bone-in ribeye roast is an exquisite culinary experience. Tender, succulent meat falls off the bone, infused with the flavors of garlic, rosemary, and black pepper. The slow roasting process enhances the natural flavor, resulting in a rich, satisfying main course that melts in your mouth.
 PREP |  COOKING |  YIELD |
| 1 day | 4-6 hours | Serves 8 |
| PREP | 1 day |
| COOKING | 4-6 hours |
| YIELD | Serves 8 |
- 1 Five pound Boneless Ribeye Roast
- 1/4 cup Cooking Oil
- 3 Large Sweet Onions
Rub:
- 3 TBSP Salt
- 1 TBSP Black Pepper
- 1 TBSP Garlic Powder
Sauce
- 1/2 cup beef broth
- 2 TBSP Worcestershire Sauce
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
Instructions:
- Score the fatty side of the roast by making diagonal slices through the layer of fat, then making diagonal slices in the opposite direction to make a diamond pattern.
- Rub the salt into the beef until it is completely covering the roast. Set in the refrigerator, uncovered, for 24 hours. The salt will form a crusty layer.
- Remove from the refrigerator and let sit for one hour.
- Sprinkle the top (non-fatty side) of the roast with the salt and garlic powder.
- Sear the roast on all sides in the cooking oil over medium high heat for about 2 minutes on each side.
- Peel the onions and cut into thick slices.
- Layer the onion slices in the bottom of a large slow cooker. It’s okay to go two or three layers deep until the onion is used up.
- Pour the broth and Worcestershire Sauce oven the onions and add the Thyme and bay leaf.
- Lay the seared roast over the onions, fatty side down.
- Cook covered over low heat for 4-6 hours. Check the internal temperature with a meat thermometer. 120 degs for Rare, 130 degs for medium rare, 140 degrees for medium or 150 degrees for medium well.
- Remove from slow cooker and allow to rest for at least 15 minutes for up to an hour.
- Slice the roast and serve.
Notes:
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