Slow Cooker Roast Beef (Printable Version)
Mouth-watering beef cooked low and slow, perfectly seasoned with fresh rosemary for a tender, flavorful main course.
# Ingredients:
01 -
2 pounds eye of round beef roast or rump roast
02 -
2 tablespoons olive oil
03 -
3 stalks fresh rosemary
04 -
4 teaspoons minced garlic
05 -
1 teaspoon sea salt
06 -
1/2 teaspoon fresh ground pepper
07 -
1 tablespoon balsamic vinegar
# Steps:
01 -
Rub the roast all over with olive oil.
02 -
Strip rosemary leaves from the stalk, then chop. Combine chopped leaves with garlic, sea salt, and pepper.
03 -
Rub the seasoning mixture around the outside of the roast to form a crust.
04 -
Preheat skillet or multicooker to 400 ℉. Add roast and sear on each side until lightly browned (4-6 minutes).
05 -
Deglaze the pan with balsamic vinegar and transfer all contents to a slow cooker.
06 -
Cover and cook on low for 8-9 hours.
07 -
Remove roast from the slow cooker and let it rest for 15-30 minutes, then slice to serve.
# Notes:
01 -
Store in the fridge for up to 3 days and in the freezer for up to 3 months.
02 -
Cook to 145 ℉ for medium or 150 ℉ for medium-well.
03 -
For tough cuts, cook until the meat is easy to shred, usually around 205 ℉.