We had an English Roast in our chest freezer that we wanted to make for dinner. I found this recipe and we were not disappointed. Simply put, it was the best pot roast we have ever made.
Ingredients:
- 2 lb English Roast (you could use a chuck roast or eye of round beef roast
- 2 tablespoon olive oil
- 3 stalks fresh rosemary
- 4 teaspoons freshly minced garlic
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar
Instructions:
1. Rinse and pat dry the beef roast. Rub the roast with olive oil.
2. Chop the leaves of rosemary and combine with garlic, salt, and pepper. Rub the mixture all over the outside of the roast to form a crust.
3. Preheat a skillet with a dash of olive oil.
4. Once the skillet is hot, add the roast and sear on each side until lightly browned (4-6 minutes).
5. Place the roast into a slow cooker.
6. Deglaze the skillet with balsamic vinegar and pour the contents of the skillet over the roast.
7. Cover the roast and cook on low for 8-9 hours.
8. When done, remove the roast and place it on a cutting board and loosely cover with aluminum foil.
9. Allow the roast to rest for 15 minutes, then slice to serve. Pour the liquid left in the slow cooker over the meat as an au jus.
Cook's Notes:
This was incredibly easy to make and the results were nothing short of amazing. I used the pre-program on my slow cooker, so the heat was on high for one hour, and then on low for eight hours. All of the ingredients were readily available, and in the end we had three meals from this roast.
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