Recipe: Best Slow-Cooker Roast Beef Ever
I don’t cook beef very often, but I got this roast beef recipe from my friend Melanie about ten years ago, and it’s still my favorite! Now that fall is here and Winter is Coming, take five minutes to throw this into a Crock-Pot and you’ll be very happy at the end of the day.
Crock-Pot Italian Roast Beef
1 five-pound rump roast
1 .7-ounce package dry Italian dressing mix
1 bay leaf
1 teaspoon of each of the following: basil, garlic powder, onion salt, oregano, parsley, salt, and pepper
1. Combine bay leaf, spices, and three cups of water in a saucepan. Stir well and bring to a boil.
2. Place the roast in the slow cooker and pour the dry Italian dressing over the meat. You can also add the spices directly to the meat if you don’t have time for the boiling step. If your slow cooker is like either of the ones I’ve had, and you’re going to be out of the house, you’ll probably need to add more water to keep the meat from burning.
3. Cover and cook for the desired time. When done, remove the bay leaf and shred the meat with a fork.
Melanie’s serving suggestion was to do French-dip roast beef sandwiches (with melted Swiss cheese). For second-night leftovers, thicken the au jus into a gravy and serve the roast beef with mashed potatoes. It also goes well with Balsamic Roasted Carrots, which is how I ate it last night!
About Brenda W.Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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