This slow cooker beef roast recipe is incredibly easy, flavorful and can be used as the main dish, in French dip sandwiches or Mexican pizza
- 3 Pound Bottom Round Roast or chuck roast
- 3 Cups Beef Broth
- 2 1/2 teaspoons Kosher Salt
- 1 1/2 teaspoons Black Pepper
- 2 Medium Onions optional
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Prepare slow cooker insert by brushing with oil to make clean up easier.
Sprinkle roast with salt and pepper.
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Optional step: Brown meat in frying pan. Pour a tablespoon of canola oil in frying pan over high heat and brown all sides, about a minute or two per side. Put beef and all drippings in the oiled slow cooker insert.
If you want a thicker sauce for your finished dish then roll the beef in flour and shake off the excess, then brown.
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Optional step: Slice onions into half moons and add to the broth.
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Fill cooker with beef stock. Optional: Slice onions into half-moon slices and toss in the broth. Onions are not necessary but add a nice depth of flavor.
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Cover and cook on low for 6 hours (if you are slicing the meat) or 8 hours (if you are shredding the beef). Let beef rest about 10 minutes before slicing or shredding.
For a complete meal add some small Yukon gold or red potato and baby carrots to the slow cooker.
For the broth I use a brand called Better Than Boullion for it's extremely rich flavor, if you don't have this then buy canned consomme or beef broth and then add 1 Tablespoon Worcestershire sauce per can for added flavor.