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.