Ingredients
Scale
- 2 pounds eye of round beef 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 leaves with minced garlic, sea salt, and fresh ground pepper.
- Sprinkle the seasoning mixture around the outside of the roast to form a crust.
- Preheat a skillet or multicooker to 400°F.
- Add the roast to the skillet and sear it on each side until lightly browned, about 4-6 minutes.
- Deglaze the pan with balsamic vinegar and transfer all contents into the slow cooker.
- Cover and cook on low for 8-9 hours.
- Once done, remove the roast from the slow cooker and let it rest for 15-30 minutes before slicing.
Notes
For extra flavor, let the roast marinate in the seasoning for a few hours before cooking.
You can use a rump roast instead of eye of round if you prefer a different cut.
Serve with mashed potatoes or steamed 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 slice
- Calories: 310
- Sugar: 0g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg