I’ll never quite understand why people correlate crockpot meals with the winter…
In my opinion, spring and summer are the best time to use my crockpot because I can avoid turning on my oven or stove and heating up my kitchen!
This beef roast is so tender, juicy and EASY. When you need a no hassle main course for supper, this is the perfect option. Toss it in the crockpot before work and come home to supper ready!
Ingredients:
1 onion, thinly sliced
2.5 lb beef bottom round roast
1 14oz. low sodium beef broth
1/4 C. balsamic vinegar
1 Tbsp. Worcestershire sauce
3 cloves garlic, minced
1 packet, dried onion soup mix
1 Tbsp. dried oregano leaves
fresh cracked black pepper, to taste
Directions:
Place the sliced onion in the bottom of the crockpot. Set the roast on top of the onions. Pour beef broth, balsamic vinegar & Worcestershire sauce over the top of the roast.
Evenly sprinkle the remaining ingredients (garlic, onion soup mix, dried oregano leaves & freshly cracked blacked pepper) over the roast.
Place the lid on the crockpot and cook on low for 8 – 10 hours.
Shred beef and leave in the crockpot on warm. Allow the beef to sit in the juices for 20-30 minutes so it can soak up some juices and stay nice and moist!
Serve the shredded beef on toasted buns for sandwiches, or simply shredded with a side of steamed vegetables.