Slow-Cooker Rosemary Top Round
Slow-Cooker Rosemary Top Round
Try our delicious new slow-cooker recipe for a mouth watering beef experience! Combine a savory top round seasoned with rosemary for an easy to cook throw-it-in-the-pot meal.
Ingredients
- beef top round
- 1 yellow onion sliced
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- ½ tbsp kosher salt
- ½ tbsp ground black pepper
- ½ tbsp garlic powder
- ½ tbsp brown sugar
- ½ tbsp rosemary leaves
- 2 tbsp butter cut into pats
- 1 lb Yukon gold potatoes
- 2 tbsp sour cream
- 2 tbsp milk
- 1 tbsp rosemary leaves
- 1 tbsp garlic powder
- 2 tbsp butter
- 1 tbsp flour
- more rosemary to taste
Instructions
- Line bottom of slow cooker with sliced onions.
- Place beef cut into slow cooker on the bed of onions. Pour chicken broth, soy sauce, balsamic vinegar, salt, pepper, garlic powder and brown sugar evenly over meat.
- Set the pats of butter across the top round in a line.
- Cook on high for at least 4 hours or low for at least 6 hours, or until the temperature reaches 140 degrees internally. Remove meat from slow cooker and place into mixing bowl; shred with forks.
- Meanwhile, peel and slice potatoes into chunks. Boil until you can mash them with a fork, then mash with sour cream, milk, rosemary and garlic powder.
- When the meat is done cooking, melt the two tablespoons of butter in a sauce pan. Whisk in the flour until it is smooth, then scoop drippings from the slow cooker and allow it all to simmer on low until it thickens into a gravy. You can add dried rosemary at this stage to taste for some extra flavor.
- We like to serve in a bowl with mashed potatoes on the bottom, shredded meat and onions on top, and drizzled with our homemade gravy.
