I love roasts. Not only do they make the house smell downright delicious while they’re cooking, but they are the dinner that keeps on giving: lots of leftovers for salads, sandwiches, anything you like!

My one gripe about roasts is that they can be a touch finicky and sometimes come out dry. And I loathe dry meat.

The perfect solution? Cook them in your slow cooker! It’s easy as anything, you can set it up in the morning and come home to dinner ready, and it will yield the yummiest, moistest roast you can imagine. (although granted it’s so moist it will be a slightly different consistency than the roast you’re used to)

Here’s an amended version of the Roast Beef recipe in our cookbook, The Naked Foods Cookbook, retrofitted for your slow cooker.

• 1.5 Tablespoons store-bought or homemade mustard (like this)
• 1 tsp sea salt
• 1 tsp dried thyme (buy here)
• 1 tsp paprika (buy here)
• 1 tsp granulated garlic (buy here)
• 3-4 pounds grass-fed beef roast (a rib roast work particularly well)

Create a rub by mixing the mustard, sea salt, thyme, paprika, and granulated garlic into a paste. Rub all sides of the meat with the paste.

Put it in your slow cooker, and set for 6-8 hours (or 4 hours if you’re using a clay multicooker that cooks faster). Come home to a delicious roast, ready to go!

I like to either steam some veggies to add on the side, or throw some greens into the cooker for a few minutes before serving. Kale is a favorite (shown here).

Enjoy!

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