Crockpot Beef Roast

I am a huge fan of my crockpot, so I use it all the time summer or winter.  This is a family favorite when it comes to beef.  It takes a little work, but the end results are so worth the trouble.



1 Beef Roast (size and cut is up to you, I usually use Eye Round Roast and usually have at least 3.5 lbs)

3 T Butter

3 T Balsamic Vinegar

2 T Worcestershire Sauce

1/4C Red Wine

Seasoning or Garlic Salt

1 tsp. Thyme

1 tsp. Dried Tarragon

1/4 tsp. Dried Ground Sage

1/2 tsp. Dried Parsley (optional)


-Coat outside of roast with salt, set aside

-In large skillet, over medium high heat add in butter, Worcestershire sauce, vinegar and wine, when butter is melted, add meat.  Sear each side 1-2 minutes.

-Place meat in crockpot, pour any reaming sear sauce over meat.  Add in spices, and enough water to almost cover meat.  I usually place my meat fat side down.

-Cook low 1 hour for every pound for medium meat, for more doneness, increase time.  Half way through cooking time, flip meat over.

-Remove from crockpot when done, cover in foil for 15 -20 minutes, slice as you desire.  Enjoy!

Can use broth from crockpot for gravy or for beef broth for later use.



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