Prime Rib Roast and Baked Potatoes: Crock‑Pot® MultiCooker Edition
Indulge in a restaurant‑quality prime rib roast paired with perfectly baked potatoes—all made effortlessly in your Crock‑Pot® MultiMeal MultiCooker. This classic combination delivers tender beef, creamy horseradish sauce, and fluffy spuds in a single pot. Makes 4 hearty servings.
Prime Rib Roast and Baked Potatoes: Crock‑Pot® MultiCooker Edition
4
servings20
minutes4
hours20
minutes340
kcalIngredients
For the Prime Rib Roast
½ cup butter, softened
4 cloves garlic, minced
1 teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary
2½ to 3‑pound boneless beef rib roast
2 tablespoons olive oil
½ cup beef broth
Salt and pepper, to taste
For the Horseradish Sauce
⅔ cup sour cream
1½ tablespoons prepared horseradish
1½ tablespoons chopped fresh chives
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the Baked Potatoes
4 medium russet potatoes
2 tablespoons olive oil
Salt, to taste
Desired toppings
Directions
- Prime Rib Roast
- In a small bowl, combine the butter, garlic, thyme, rosemary, salt and pepper. Set this herb butter aside.
- Rub the beef roast with olive oil, season generously with salt and pepper.
- Preheat one pot of the Crock‑Pot® MultiMeal Multicooker using the SEAR/SAUTÉ HIGH setting. Once hot, brown the roast on all sides (about 5–7 minutes total), then transfer it to a plate.
- Rub the browned roast with the prepared herb butter, coating all sides. Place it back in the pot, fat‑side up.
- Pour in the beef broth, secure the lid, select SLOW COOK on LOW, and set for 4½ hours. Begin checking internal temperature after ~3½ hours:
- For medium‑rare: remove when roast reaches ~135 °F.
- For medium: remove when roast reaches ~145 °F.
- Once done, transfer roast to a cutting board and cover loosely with foil. Let it rest for about 20 minutes before slicing.
- Horseradish Sauce
- While the roast rests, stir together the sour cream, prepared horseradish, chopped chives, Dijon mustard, salt and pepper. Serve alongside the sliced roast.
- Baked Potatoes
- Preheat your oven (or use separate baking method) and prepare russet potatoes by coating them in olive oil and salt.
- Bake until the skins are crisp and the inside is fluffy—ideal for topping as desired.
Tips for Best Results
- Searing the roast before slow cooking locks in juices and builds rich flavor and color.
- Resting the meat lets the juices settle and ensures more even slicing.
- Adding fresh herbs and garlic into softened butter infuses every bite with flavor.
- Cook potatoes separately for ideal texture—crispy skin, tender inside.
Why You’ll Love This Recipe
This dish transforms an elegant prime rib roast into an accessible slow‑cooker masterpiece. The herb‑butter crust, succulent interior, and creamy horseradish sauce combine for a dish that feels special, yet is surprisingly simple. With baked potatoes on the side, it’s a complete, impressively delicious meal—all with minimal effort.
