Zutaten für 8 Hour Beef Roast
- 3-4 pounds rump roast
- 2 cups beef broth
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 bay leaves
- 2-3 cups water
- buns (for serving)
- fresh herbs (for garnish, optional)
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Zubereitung von 8 Hour Beef Roast
- Preheat oven to 400°F (200°C).
- Pat the rump roast dry with paper towels. Season generously with salt and pepper.
- In a large oven-safe skillet (Dutch oven preferred), brown the roast on all sides over medium-high heat. This will take about 5-7 minutes total.
- Transfer the browned roast to a slow cooker.
- Add beef broth, dried basil, garlic powder, rosemary, oregano, and bay leaves to the slow cooker.
- Add enough water to almost cover the roast (about 2-3 cups).
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender and easily shreds.
- Once the roast is cooked, remove it from the slow cooker and let it rest for 10-15 minutes before shredding.
- Discard the bay leaves.
- Shred the beef using two forks.
- Skim excess fat from the cooking liquid in the slow cooker.
- Serve the shredded beef on buns with the pan juices for dipping. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
0g
Fat
19g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Very Low Carbs Main Dish Beef American Easy Beginner Cook Heirloom Historical Holiday Event Low Fat Dietary One Dish Meal Low Calorie High Protein Low Carb Northeastern United States Pennsylvania Dutch High In Something Low In Something Meat Roast Beef Taste Mood Savory
