Slow Cooker Beef Roast Recipe

Introduction

Ingredients

• 3 to 4-pound beef roast
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add a tablespoon of oil and sear the beef roast on all sides until browned. Transfer the beef to your slow cooker.
2. Add sliced onions and minced garlic to the same skillet and cook until softened. Pour the beef broth into the skillet and scrape up any browned bits from the bottom of the pan. Add Worcestershire sauce, soy sauce, dried thyme, dried rosemary, salt, and black pepper to the skillet and stir to combine.
3. Pour the skillet contents over the beef roast in the slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The beef should be tender and falling apart when done.
4. Remove the beef from the slow cooker and let it rest for a few minutes before slicing. Serve with your favorite sides and enjoy!

Nutrition

• Calories: 352
• Protein: 47g
• Fat: 15g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 834mg

Tips and Variations

• Use a meat thermometer to ensure the internal temperature of the beef reaches at least 145°F for medium-rare or 160°F for medium.
• Add your favorite vegetables, such as carrots, potatoes, or mushrooms, to the slow cooker to make a complete meal.
• For a more savory flavor, add a tablespoon of tomato paste to the skillet before pouring it over the beef roast in the slow cooker.
• Make a gravy by straining the liquid from the slow cooker into a saucepan and whisking in a tablespoon of cornstarch. Cook until thickened and serve over the beef roast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Conclusion