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Slow Cooker Roast Beef
In 1947, Americans set a record for meat consumption with an average of 155 pounds eaten per person per year. In 1948, however, prices were so high that consumers boycotted butcher shops, causing prices to drop by as much as 20 percent to lure consumers back. Beef was the preferred meat after World War II, beating out pork and lamb by a long shot. Roasts, like this one, were fitting for special occasions or Sunday-night dinners, especially with the possibility of leftovers to enjoy.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: Serves 6
- Category: Entrées
Ingredients
Scale
- 4 sprigs fresh rosemary, plus more for garnish
- 1 tablespoon chopped garlic
- 1 teaspoon coarse salt
- 1 tablespoon Worcestershire sauce
- 3 tablespoons olive oil
- 1 (2-pound) eye of round beef roast
Instructions
- Coat the insert of an 8-quart slow cooker with cooking spray.
- Pluck the leaves from the rosemary to measure 2 tablespoons. Lay the stems with any remaining leaves in the bottom of the slow cooker.
- On a work surface, stack the rosemary leaves, garlic, and salt and mince together to form a smooth paste. In a small bowl, combine this paste with the Worcestershire sauce and 2 tablespoons of the olive oil. Rub and pat this mixture on all sides of the roast, including the ends.
- In a large skillet, heat the remaining 1 tablespoon olive oil over high heat. Add the roast and cook, turning to brown all sides to a lightly browned crust, about 4 minutes total. Place the roast in the slow cooker over the rosemary sprigs, cover, and cook on Low for 5 hours or until cooked to your desired doneness. Use an internal thermometer to test—the center of the roast should register 150 degrees F for medium.
- Remove from the slow cooker and let stand for 10 minutes before slicing, garnishing with fresh rosemary sprigs, and serving.
