I continue with more recipes from a wonderful Easter dinner with friends and family around the table. I have made many different kinds of pot roasts. Our old standby is chuck roast seared with lots of salt and pepper and cooked in coffee, along with potatoes, carrots and onions, baked long and slow in the oven. But circumstances on Easter Sunday made the timing awkward for cooking in that way. I wanted to serve a beef dish as well as our Easter ham, and I decided I would try slow cooking in a crock pot. This recipe is simple and delicious. I prepared the top round roast and got it into the crock pot early Sunday morning, and when we walked in the door after church, a heavenly smell greeted us.
I adapted my recipe from one at http://www.food.com, which gives its credit to the
“Taken from The Everyday Low-Carb Slow Cooker Cookbook”
- 1 cup red wine
- 1 cup water
- 2 tablespoons dried thyme (I use Penzey’s French Thyme)
- 2 tablespoons fresh chopped rosemary
- 2 tablespoon black pepper
- 2 teaspoons sea salt
- 1/4 cup olive oil
- 5 pounds lean top round roast
- 8 – 10 garlic cloves, peeled and halved
- 1 large onion, thinly sliced
- 4 pieces thick peppered bacon, cooked but not crisp
- Pour the red wine and water into the crock pot.
- In a small bowl, combine herbs, pepper, salt, and olive oil; stir to mix and make a thick paste. Rub the oil and herb mixture all over the roast. Place into the crock pot. Sprinkle the garlic and onions around the roast and lay the bacon strips over the top of the roast.
- Cover and cook on High for 6 hours..,
- Turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter.
- To serve, use a sharp knife to slice the meat against the grain.Dip the roast slices into the cooking juices before serving, or serve the cooking juices in a small pitcher
If you have cooking juices leftover, this makes a wonderful addition to onion soup or a pot of Beef Burgundy!