If you’re looking for a hearty, comforting meal that practically cooks itself, a slow cooker 7 bone roast is the perfect choice. Named for the distinctive “7”-shaped bone that runs through the cut, this roast becomes fall-apart tender after a long, gentle simmer. Plus, the herbs and vegetables add a savory depth that warms you from the inside out—ideal for a Sunday supper or a lazy winter day.
Ingredients
- 1 (3–4 lb) 7 bone roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 cup beef broth
- ½ cup dry red wine (optional, but adds richness)
- 4 large carrots, peeled and cut into chunks
- 1 large onion, sliced
- 2 stalks celery, diced
Instructions
Begin by patting the roast dry with paper towels, then season it on all sides with the salt and pepper. Warm the olive oil in a skillet over medium-high heat. When the oil shimmers, brown the roast on each side for about 3 minutes, creating a golden crust that locks in moisture. Transfer the seared roast to your slow cooker.
Reduce the heat under the skillet to medium, then add the garlic, rosemary, and thyme. Stir for just a few seconds, allowing the aromatic herbs to bloom. Carefully add the beef broth and red wine (if using) to deglaze the pan, scraping up any browned bits. Pour this mixture over the roast.
Scatter the carrots, onion, and celery around and under the roast in the slow cooker to help flavor the meat. Place the lid on the slow cooker and cook on low for 8 hours (or high for 4–5 hours), until the roast is fork-tender and the vegetables are soft.
After cooking, remove the roast to a platter. For extra decadence, ladle some of the braising liquid over the top. You can also thicken the liquid into gravy by transferring it to a saucepan, whisking in a slurry of cornstarch and water, and simmering until it reaches your desired consistency.
In essence, this recipe delivers maximum flavor with minimal effort. It’s a dream come true for anyone who loves traditional comfort food but doesn’t want to spend hours in the kitchen. If you’re watching sodium, you can reduce the salt or use a low-sodium broth; if you’d prefer a different flavor profile, substitute thyme and rosemary for your favorite herb blend or toss in extra veggies like potatoes and parsnips.
This versatile roast brings people together, warms the house with savory aromas, and keeps mealtime fuss to a minimum—just the way a slow cooker dinner should be.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
