I didn’t like roast beef until this slow cooker version!
Growing up my mom made roast beef. Often. For that reason, I got tired of it & never tried making it on my own. However, I’m trying to branch out from chicken & roast beef sounded good. I know very little about beef, besides the fact that I only buy ground sirloin. When picking out this roast, I had to ask the butcher for help. The name of the piece I got was “Beef English Cut Chuck Roast”. He promised that it would fall apart & be delicious. He didn’t lie.
Another first for me with this recipe was that I made it in the Crock Pot. I know people use Crock Pots all the time & they’re perfectly safe, but as I was rounding the corner to my house, I halfway expected to see my house going down in flames. Sometimes I’m a little dramatic. I have a very basic Crock Pot with only “high”, “low” & “warm” as my options, no timers, so I put this on high on my lunch hour. About five hours later, I came home (to my house in tact) & switched it to low for about 45 minutes while I made the mashed potatoes & salad. It turned out beautifully & I will definitely make it again.
Updated 11/24/13 with a couple new pictures.
|Going into the Crock Pot|
- 2 lb Beef English Cut Chuck Roast
- 1 Tablespoon cracked black peppercorns
- 2 cloves garlic, smashed
- 3 Tablespoons Balsamic vinegar
- ¼ cup soy sauce
- 1 Tablesoon Worcestershire sauce
- 2 teaspoon dry mustard
- ¼ cup chopped onions
- 2 Tablespoons Montreal steak seasoning
- I had to cut mine in half to fit into the crock pot.
- Place the roast in the crock pot and make several shallow slits in the top of the roast.
- Add all ingredients, making sure to get both sides.
- Cover, cook low for 8-10 hours or high for 4-5 (as I said, I cooked on high for about 5 hours, flipped it, then cooked on low for about 45 mins - I started with a slightly frozen roast & everything still worked out fine).
- I added about a tablespoon & a half of flour to the drippings & made a very good gravy.