Slow Cooker Top Round Roast
Prepare this tender and flavorful slow cooker top round roast in the morning, and enjoy a hearty, comforting meal that's ready by dinner.
Servings: 6 servings
Calories: 457kcal
Ingredients
- 3 pounds top round roast
- 1-2 tablespoons olive oil
- 5 small potatoes halved
- 4 carrots peeled and rough chopped
- 1 onion quartered
- 1 packet dry onion soup mix
- 1 tablespoon beef bouillon
- 1-2 teaspoons Lawry's seasoned salt
- 1 teaspoon granulated garlic
- 4 cups water
Instructions
- In a large cast iron skillet with olive oil brown the beef on all sides, this is optional, but adds great flavor.
- Add the brown roast to the crock pot along with the remaining ingredients.
- Cook on low for 8 to 10 hours or high for about 5 hours.
- Once the time is up you can remove the meat from the crockpot and place it onto a cutting board.
- Slice the roast beef or shred and then return it to the crockpot for serving.
Video
Notes
- Browning the Roast: Though optional, browning the roast before slow cooking adds a rich, caramelized flavor to the meat.
- Vegetable Additions: You can also add sweet potatoes, parsnips, or even celery.
- Leftover Storage: Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
- Thicken: Mix 2 tablespoons of cornstarch to 2 tablespoons or water until combined. Add to the broth and let it thicken on high heat in the slow cooker or on medium heat on the stovetop.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 22g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 580mg | Potassium: 1332mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6796IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 6mg