Tenderloin Crockpot Recipe
Picture this: a melt-in-your-mouth tenderloin, cooked to perfection in your trusty crockpot, with minimal effort. This family-friendly recipe is incredibly easy, making it perfect for busy weeknights. It's a set-it-and-forget-it meal that delivers tender, flavorful results every time.
Equipment
- Crockpot
- Large skillet,
Ingredients
- 1 beef tenderloin roast (2-3 pound)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium onion, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
Instructions
- Sear the Tenderloin: Heat olive oil in a large skillet over medium-high heat. Season the tenderloin with salt, pepper, garlic powder, thyme, and rosemary. Sear on all sides until browned, about 2-3 minutes per side. Searing adds a depth of flavor!
- Prep the Vegetables: Slice the onion and chop the carrots and celery. This creates a flavorful base for the tenderloin.
- Layer the Crockpot: Place the sliced onion, chopped carrots, and celery in the bottom of the crockpot. This prevents the tenderloin from sticking and adds moisture.
- Add the Tenderloin: Place the seared tenderloin on top of the vegetables in the crockpot. Make sure it's centered for even cooking.
- Pour in the Broth and Worcestershire Sauce: Pour the beef broth and Worcestershire sauce over the tenderloin. This creates a rich, savory sauce.
- Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or until the tenderloin is fork-tender. Cooking on low ensures the tenderloin stays moist and delicious.
- Shred (Optional): Once cooked, remove the tenderloin from the crockpot and let it rest for 10 minutes before shredding with two forks or slicing. Resting allows the juices to redistribute, resulting in a more tender final product.
- Serve: Serve the tenderloin with the vegetables and sauce from the crockpot. Enjoy!
Notes
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot in the last 30 minutes of cooking. Feel free to add more vegetables like potatoes, mushrooms, or bell peppers for variety. Use a meat thermometer to ensure an internal temperature of 145°F (63°C) for medium-rare.