Ingredients
Scale
- 2 pounds eye of round beef roast or rump roast
- 2 tablespoons olive oil
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
Instructions
- Rub the roast all over with olive oil.
- Strip the rosemary leaves from the stalk, then chop them.
- Combine the chopped rosemary leaves with garlic, sea salt, and pepper.
- Rub the seasoning mixture around the outside of the roast to form a crust.
- Preheat the skillet or multicooker to 400 ℉.
- Add the roast and sear on each side until lightly browned, about 4-6 minutes.
- Deglaze the pan with balsamic vinegar and transfer all contents to the slow cooker.
- Cover and cook on low for 8-9 hours.
- Once cooked, remove the roast from the slow cooker and let it rest for 15-30 minutes before slicing to serve.
Notes
For a richer flavor, consider marinating the roast overnight in the seasoning mixture.
Pair with mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 8-9 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg