Slow Cooker Roast Beef Recipe

Ingredients

Meat

• 2 pound eye of round beef roast or rump roast

Seasonings

• 2 tablespoons olive oil
• 3 stalks fresh rosemary
• 4 teaspoons minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Rub the beef roast all over with olive oil to help the seasoning adhere and promote a good sear.
2. Strip the rosemary leaves from the stalks, then chop them finely. Combine the chopped rosemary with the minced garlic, sea salt, and fresh ground pepper to create a seasoning crust.
3. Rub the seasoning mixture evenly around the outside of the roast to form a flavorful crust.
4. Heat a skillet or multicooker pot to 400 ℉ to prepare for searing the roast.
5. Place the roast in the hot skillet and sear on each side until lightly browned, about 4 to 6 minutes total, developing extra flavor and texture.
6. Pour the balsamic vinegar into the skillet to deglaze, scraping up any browned bits, then transfer the roast along with the pan contents into the slow cooker.
7. Cover the slow cooker and cook on low heat for 8 to 9 hours until the meat is tender and cooked through.
8. Remove the roast from the slow cooker and let it rest uncovered for 15 to 30 minutes before slicing to serve, allowing juices to redistribute.

Notes

• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of liquid to maintain moisture.
• For medium doneness, cook the roast to 145 ℉; for medium-well, cook to 150 ℉, but for slow cooking, judge doneness by tenderness and cook longer if needed.
• If the roast is still tough, continue cooking until it is easy to shred, which is typically around 205 ℉.

Nutrition

Calories: 275kcal | Carbohydrates: 1.5g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 150mg | Fiber: 0.2g | Sugar: 0.5g