Boneless Ribeye Roast

Bones Ribeye Roast served on a slate plate with au jus sauce in a small bowl and grilled vegetables

Slow cooked boneless ribeye roast offers a convenient, flavorful, and satisfying meal option. The slow cooking process enhances the natural flavors of the beef and results in a tender, juicy roast that is sure to impress.

American Beef Entrees

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.

Ribeye Roast on a carving board with two pieces sliced off. Cherry tomatoes are in the background.

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

Ingredients:

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

Ingredients- Ribeye Roast Sauce

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.

Salted roast on a cutting bpard

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.

Ribeye Roast seared in cooking oil

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.

Onions on the bottom of the crockpot

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.

Cooked Roast in pot

Remove from slow cooker and allow to rest for at least 15 minutes for up to an hour.
Slice the roast and serve.

Boneless Ribeye Roast on a plate with vegetables on a wooden table

Notes:

Close up of boneless ribeye slice on a slate plate. Cucumber and potato salad are also on the plate behind the roast.

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Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.

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Jay H