This post may contain affiliate links. See my privacy policy for details.
This slow cooker red wine striploin roast beef uses the best of both worlds to cook it! Slow cooking in a red wine sauce then searing the moisture inside with a quick broil in the oven at the end makes for a delicious and tender striploin roast.
Slow Cooker Red Wine Striploin Roast Beef
I’ve partnered with Sterling Silver® Premium Meats to cook up three delicious recipes with their premium beef products and this is recipe number 2! You should definitely check out the amazing Herb & Garlic Stuffed Prime Rib I made at Christmas using their prime rib. That was the best prime rib roast that we have ever made! Sterling Silver Meats are known for their exceptional quality and because of their superior processes, the quality of Sterling beef grades 2 to 10 percent higher than both U.S. and Canadian average quality grades. If you are going to spend money on an excellent striploin roast you should make it the best quality of beef that you can buy.
Striploin roast might not be a cut of roast that you are accustomed to seeing on your local grocery store shelves. When you are looking at a striploin roast it can also occasionally be called a “top loin roast”. This is not to be confused with top sirloin! The striploin cut is a leaner roast from the same area as the rib roast, making it second only to the prime rib in quality and tenderness.
To order a Sterling striploin roast like the one I used in this recipe, you can use the website locator to find a retailer. Here in Alberta, it’s Safeway and Sobey’s that regularly carry Sterling Silver Premium Meats. I simply phoned my local Sobey’s and ordered the roast that you see in the photos and it was ready by noon! Remember that you can call and order your roast or steaks to be cut how you like them, the butcher is more than happy to oblige!
For this striploin roast beef, I wanted to see if I could get the best of all worlds. I wanted to see if I could cook it in the slow cooker for a few hours, infusing the roast and my vegetables with slight red wine flavour and extra moisture, then seal it all inside the roast with a flash broil at the end. The flash broil at the end is a relatively new concept and has been applied to prime rib recipes as well lately. It’s usually thought that you should always sear in the juices right at the start of roasting, however, there is a new line of thinking that employs the opposite method.
This worked like a charm. I was naturally apprehensive at the thought of cooking a prime cut of beef in the slow cooker as traditional thinking is that the slow cooker should be reserved for only cuts of meat that need breaking down for hours with low and slow cooking. I thought that there is no reason a premium roast like the ones from Sterling Silver Premium Meats wouldn’t be exceptional if done correctly in the slow cooker as well.
I like that this recipe takes 2-3 hours of low and slow cooking which a person can fit into their schedule as needed. I cooked it to just medium-rare at 125 °F, then flash broiled it and tented it in tin foil. Most of my family enjoys roasts done medium, just nicely pink in the centre. Thanks to the low and slow cooking, this striploin roast was butter-tender on the inside and crisp on the outside.
Take a look at that outer crust! Thanks to the 5 minutes broil of that butter herb paste on top you get a buttery, crispy crust, which is my favourite part of the roast, to be honest.
Striploin Roast Internal Temperatures
Measure the roast with a proper meat thermometer in the middle of the roast for an accurate temperature reading.
- Blue in the middle– 110 °F – when the middle of the roast still “quivers”
- Rare- 120-125 °F
- Medium-rare– 125- 135 °F i
- Medium – 135- 140 °F
- Medium Well-140- 150 °F
- Well-done– 155 + °F
This roast was done to 140 °F in the middle when I was finished tenting it, I used my Thermapen for an exact measurement to show you guys what 140 °F looks like – and what it looks like is one amazing dinner!
Slow Cooker Red Wine Striploin Roast Beef Tips & Tricks
- As this isn’t an all-day slow cooker roast beef, make sure to chop your vegetables smaller than you usually would. They need to cook for 2-3 hours in the slow cooker. I find that half-inch pieces are perfect for potatoes and carrots.
- Make sure to sear the outside of the roast before you place it in the slow cooker for extra flavour.
- Place the striploin roast beef on top of the onions as stated in the recipe to give it a barrier between the roast and the crock pot liner. It simply helps distribute the heat better throughout the recipe contents.
- The sear at the end really makes this roast what it is! Slather on that herb butter paste and sear the flavour, making a perfect crust on the outside of the roast.
Happy cooking!
Love,
Karlynn
Slow Cooker Red Wine Striploin Roast Beef
Ingredients
- one 3-4 pounds Sterling Silver Premium Meats Striploin Roast beef
- 1 tablespoon olive oil
- 1 large white onion
- 3-4 large russet potatoes cubed into small pieces
- 2 large stalks of celery
- 2-3 large carrots sliced THIN
- 1 cup sliced white mushrooms
Red Wine Sauce
- 1/2 cup red wine – Merlot works well
- 2 cups strong beef broth ( use 1 1/2 cubes for 2 cups water)
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 tablespoon Worchestershire
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary, crushed
Salted Butter Herb Crust
- 1/4 cup butter
- 1/2 tbsp garlic paste or minced garlic (use 1 tbsp if you love garlic)
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 2 tablespoons sea salt flakes
Instructions
- If you would like to cook larger vegetables, skip the first two steps and leave your roast in the fridge. Simple start cooking the vegetables in the red wine sauce 2 hours earlier, then add the seared roast in later.
- Heat the olive oil in a large skillet over medium heat. Place the striploin roast in the skillet and sear the roast on all sides, until browned.
- Place the onions in the bottom of the crockpot, then add the roast on top of them in the crockpot fat side up. Place all of the remaining assorted vegetables around the roast.
- Whisk together the red wine sauce. Pour over the roast and vegetables.
- Cook the roast on low for 2 1/2- 3 hours. When the roast reaches an internal temperature of 120, pre-heat your oven to broil.
- Combine the Salted Herb Butter Crust ingredients together. Remove the roast from the crockpot using two forks or tongs and place on a baking sheet. Slather the butter mixture on top of the roast.
- Place the roast in the oven and broil for 5-8 minutes until the outside of the roast has become crispy and browned. Remove and tent with foil for 10 minutes while you prepare the gravy.
- To make the gravy, take the red wine broth from the crockpot and place in a sauce pan. Whisk 2 tbsp of cornstarch in with 1/3 cup of water. Bring the red wine sauce to a boil. Whisk in as much cornstarch slurry as needed until the sauce thickens.
- Slice the roast and serve with the vegetables and gravy.
Notes
Nutrition
PIN THIS RECIPE to your SLOW COOKER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Savannah says
I agree with the other comments. This recipe would have been good for just the meat. But not the vegetables. The veggies were very undercooked. I ended up putting them on for an extra hour on high setting. The meat was tender and I did love the garlic butter on top, that was delicious!
Dave says
Instead of broiling at the end, could you sear it in a frying pan?
Karlynn Johnston says
You could, it’s not as easy but it would work!
Jane says
After 3h on low everything was still raw, even though the sauce went in warm from the boiling water I used to make the stock. Since I didn’t want to eat too late I felt obliged to turn the Crock-Pot up to high, and the roast (3lb) was not as tender as it could have been. Maybe my pot was too small? The roast fit snugly, but this has never been a problem for me in other recipes. Even after updates prompted by earlier comments, some information is still lacking in the recipe to allow it to stand alone from the extra text above. I did like the flavours, but it was unclear what format the freeze dried thyme was in; mine was powdered and I’m glad I did not add the whole tbsp to the sauce.
Loreen says
Should the crockpot be set to high or low?
Kim G says
How are we supposed to cut the onions?
Mary Irby says
Great recipe! Thanks for the nutritional info. BTW, thanks for the laugh….I loved your comment about preferring to burn down your house over cleaning it. That’s hilarious (and sometimes sadly true of myself, too.)
Sandra B. Mull says
A striploin is simply the piece of beef that is sliced into NY strip steaks, so it’s tender, tasty, and expensive. Why on earth would anyone put it in a slow cooker with liquid? Roast it in the oven just like you would a Prime Rib roast, and if you want pot roast style veggies with it, cook them in the crockpot or any other way you like. Personally I think mashed potatoes with adjustable from the roast are best.
David says
You turn the liquid into gravy.
Cheryl-Ann Orr says
This was very good. I cooked this in my cast iron casserole pot in the oven. So tasty!
Barbara says
You talk about onions in the preamble but there is no mention of onions in the actual recipe or the recipe instructions.
Karlynn Johnston says
Fixed!