ER Slow Roast Beef
Kathleen
Crock pot recipe
ingredients
- 1 yellow onion, chopped
- 6-8 cloves of garlic, pressed
- 3 fresh thyme sprigs (or 1/4 tsp dried)
- 1 bay leaf
- 1 1/2 c. beef or chicken broth
- 1 c. tomato sauce
- 1 beef rump/chuck/arm roast
- 1/4 c. red wine or apple cider vinegar
- Himalayan or Celtic salt to taste - course
- 1/4 c. extra virgin olive oil
directions
- 1
Put the onion, half the garlic, thyme, bay leaf, broth and tomato sauce in crock pot and stir to combine.
- 2
Rub the roast with s&p pressed garlic and evoo.
- 3
Transfer to slow cooker and pour the wine/ vinegar over it.
- 4
Cover & cook on low for 7 -10 hours.
- 5
Let rest 5 min. before carving.
Source: Kathleen
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