Slow Cooker Savory Beef Roast
Try this Slow Cooker Savory Beef Roast recipe, or contribute your own.
Try this Slow Cooker Savory Beef Roast recipe, or contribute your own.
- Carbohydrate 2.46373383990566 g
- Cholesterol 70.30681735 mg
- Fat 13.5552997731687 g
- Fiber 0.192300385135292 g
- Protein 23.4725936336677 g
- Saturated Fat 5.25847141643643 g
- Serving Size 1 1 Serving (136g)
- Sodium 225.156870150951 mg
- Sugar 2.27143345477036 g
- Trans Fat 1.92636388464023 g
- Calories 233 calories
Step-by-step
- Combine Worcestershire sauce and steak sauce in small bowl and mix well.
- Pour sauce into slow cooker.
- Place meat on top and coat both sides with sauce.
- Sprinkle onion on meat; cover and cook on low heat for 10 hours or high heat for 5 hours.
Using bottom round without adjusting for its leanness usually results in dry, stringy meat. This cut comes from the animal's rear leg and contains very little internal fat. Without careful management of cooking duration, the muscle fibers contract and squeeze out moisture. Keeping the lid firmly sealed traps steam inside the vessel, which maintains a moist environment required for long simmering.
Acidic ingredients like Worcestershire and commercial steak sauce perform a dual function during the initial mixing phase. Vinegar and tamarind in these condiments break down surface proteins before heat application even begins. Pouring this liquid directly beneath the beef protects the bottom of the cut from scorching against the ceramic insert. Position the meat fat-side up if a visible cap remains on the exterior.
Collagen breakdown dictates the final texture of the roast. Cooking this lean cut for ten hours on low heat allows tough connective tissue to convert into gelatin. Rushing the process by switching to high heat for only five hours may fail to fully soften those structural proteins. Test readiness by inserting a fork into the center. The tines should slide through the meat with zero resistance.
Leftover portions demand proper cooling procedures to maintain food safety standards. Transfer the shredded or sliced beef into shallow airtight containers within two hours of removing the insert from the heating base. Store these containers in the refrigerator at or below 40 degrees Fahrenheit for up to four days. Reheat individual portions with a splash of water to restore lost moisture.
