Slow Cooked Roast Beef

Main dish | July 26, 2014 | By

Slow Cooked Roast Beef
  1. 1 beef chuck roast, about 2-­4 lbs.
  2. 1 medium/large yellow cooking onion, sliced
  3. 5 cloves garlic, peeled
  4. 1 tbsp. salt
  5. 1 tbsp ground paprika
  6. 1 tbsp dry ground mustard
  7. 1/4 cup red wine vinegar
  8. freshly ground black pepper
  1. Lay sliced onions in the bottom of the slow cooker. If there are extra slices, set them to the side to be placed on top of the roast later.
  2. Place beef chuck roast in the crock and pierce the top with the tip of a sharp knife about every two inches.
  3. Slice garlic cloves lengthwise, making spear shaped slices. Stick the garlic slices into the beef roast where previously pierced. If any garlic pieces remain, you can pierce along the side of the roast and stick them there.
  4. Sprinkle the roast with the salt, paprika, mustard, and pepper to taste. If any onion slices remain, lay them on top.
  5. Pour vinegar evenly over the roast, then cover the crock.
  6. Cook the roast on low for 8-­10 hours or on high for 5-­6 hours.
  7. Serve the meat with some of the onions from the bottom of the cooker, spooning a little of the juice and drippings on as well.
Hearth and Honey
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