8 Hour Beef Roast Recipe

Ingredients for 8 Hour Beef Roast

• Beef Roast
• Beef Broth
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 2 bay leaves

How to Make 8 Hour Beef Roast

1. Preheat oven to 400°F (200°C).
2. Pat the rump roast dry with paper towels. Season generously with salt and pepper.
3. 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.
4. Transfer the browned roast to a slow cooker.
5. Add beef broth, dried basil, garlic powder, rosemary, oregano, and bay leaves to the slow cooker.
6. Add enough water to almost cover the roast (about 2-3 cups).
7. Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender and easily shreds.
8. Once the roast is cooked, remove it from the slow cooker and let it rest for 10-15 minutes before shredding.
9. Discard the bay leaves.
10. Shred the beef using two forks.
11. Skim excess fat from the cooking liquid in the slow cooker.
12. Serve the shredded beef on buns with the pan juices for dipping. Garnish with fresh herbs if desired.