It’s kind of becoming a Sunday tradition for us to make a roast of some sort. I usually head to our local health food store, New Leaf on Saturday & grab whatever grass-fed cut they have available. I throw it in the slow cooker Sunday AM, & by Sunday night we have some delcious grass-fed meat that lasts us for the next few days.
Usually when I make something in the crock-pot I use enough liquid to cover the meat, which tends to make more of a pulled meat consistency. I tried something diferent this time… I used a rub on the meat, and only a little bit of liquid.
Oh, & I picked up some new/old dishes at the Santa Cruz antique fair this past weekend- from the 1930s, so adorable, & in mint condition. I’m loving them!
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon cumin
4 cloves of garlic
1 onion, sliced
3 lbs of beef roast
2 cups of broth (chicken, beef, or veggie broth) (Don’t want to make your own? Buy pasture-raised broth HERE.)
- Rub roast with all spices & garlic
- Place in slow cooker with broth
- Place onions on top of roast, so they are not in the liquid
- Cook on low for 6 hours or until cooked through