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.
Course Main Course


  • 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


  • 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.

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