New York Strip Loin Roast Crock Pot Recipe

New York Strip Loin Roast with Garlic-Herb Crust recipe is a wonderful holiday meal to prepare when you want to pull out all the stops and impress people. It is simple, yet tastes like something out of a 5-star restaurant!

Hi, guys! I hope everyone had a great holiday and spent lots of quality time with family and ate better-than-good food. If you have a special occasion dinner this week (or anytime in your future) I have the perfect roast for you that I promise anyone can make, even beginner cooks. This New York Strip Loin Roast is the best!

I only cooked my first roast about three years ago because I was always super intimidated by it. Mr. Wishes and I made Beef Wellington when we had our family over for Christmas dinner.

New York Strip Steak {pan Seared To Perfection!}

Beef Wellington is not something to make often as it can be very costly and kind of has to be reserved for when you’re feeding a big crowd. Therefore, I did not have a practice run. Thankfully it tasted AWESOME, although the puff pastry and mushroom layer kind of slid right off the tenderloin as we cut into it. It looked nothing like the photo in my cookbook, but you live and learn!

The second roast I made at home was two years ago, also for Christmas. You guessed it – it was this New York Strip Loin Roast with Garlic-Herb Crust (I had made a strip roast once before, but with help). This particular roast has sort of a sentimental value to me as I had prepped it on Christmas Eve, the day before I was going to cook it.

My dad came over to pick me up at my house and he asked me to see the roast. He knew about it because I had called him earlier that day with a question regarding the rub (he loved it when I called him with cooking questions).  He looked at it in all it’s beauty with that herb rub and I could see it in his eyes how proud he was of me. He gave a little chuckle and said “I can’t believe you cook now!”

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He passed away a couple of weeks after that and I was glad he got to see that I had learned to cook “real” food like this New York Strip Loin Roast, not just macaroni and cheese from a box.

I made the Garlic-Herb rub using my brand new, fancy Hamilton Beach Professional 14 Cup Dicing Food Processor and served my delicious lemon roasted brussels sprouts on the side. It makes my life so much easier in the kitchen!

It has an adjustable slicing blade with 14 thickness settings so you can quickly create the thinnest potato slices. The dicing blade allows you to cut uniform ingredients for salsa, chutneys and more (such as tomatoes and onions). I absolutely love this thing. Do you have Christmas gift cards to spend? How about a little belated gift to yourself!

New York Strip Steak With Garlic Butter

There’s less pre-cutting of ingredients needed because of the 3-in-1 “Big Mouth” feed tube, which happens to be one of the largest on the market. The bowl stacks directly on the base (no twisting required) and the lid snaps securely to the bowl with a heavy-duty die-cast locking arm. I thought the locking arm was a really cool feature! Dice, slice, shred, knead, chop, mix or puree quickly and easily with this bad boy.

I have to note that if you are intimidated by cooking a nice roast like I used to be, Certified Angus Beef website has a ton of tips on choosing the perfect roast and how to cook it (no matter what method you choose). They also have a Roasting Timetable which is my lifeline when I cook any sort of beef.

You can look up beef cut, weight of the roast, oven temperature, thermometer reading, and cooking time (minutes per pound). They make it easy for you! You should also try my Holiday Strip Roast with Garlic-Herb Crust when you get a chance.

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Thanks to the very generous people over at Hamilton Beach, one lucky Wishes and Dishes reader is going to receive their own shiny, new food processor (worth $250)!  Make this delicious New York Strip Loin Roast with Garlic-Herb Crust for your special occasion dinner and also scroll down to the giveaway form for your chance to win!  It’s super easy!  If you don’t happen to be the lucky winner, this food processor is available on their website or on Amazon.

New York Strip Loin Roast with Garlic-Herb Crust recipe is a wonderful holiday meal to prepare when you want to pull out all the stops and impress people.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.

I’ve partnered withSterling Silver® Premium Meatsto 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.

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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”.

The striploin cut is aleaner 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!

The Best New York Strip Roast

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 ones fromSterling 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 tinfoil. Most of my family enjoys roasts done medium, just nicely pink in the center. Thanks to the low and slow cooking, thisstriploin roast was butter tender on the inside and crisp on the outside.

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Take a look at that outer crust! Thanks to the 5 minutes broil of that butter herb paste on top you get a buttery, cripsy crust, which is my favourite part of the roast, to be honest.

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!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

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This slow cooker red wine striploin roast 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 a delicious and tender striploin roast. This recipe's directions are for a