Roasts are some of the most satisfying, classic supper meals. It's a dish that everyone, young to old, loves and it is the ultimate comfort food. The only problem with roasts is that it takes an incredibly long time to cook. In order to get that juicy, tender flavor, they need to be cooked low and slow for a long time.
With the help of a magnificent slow cooker, the cooking effort is minimal but the result is just as delicious! When I came across this recipe, I knew I had to give it a try. Within one bite, I knew I had found a winner. This was the most incredible, tender, and flavorful roast I had ever eaten.
The key to getting this wonderfully tender meat is by wrapping it tightly in tin foil before placing in into your slow cooker. This is a step I will use for many other recipes to come!
Once you give this version a try, you'll never want to go back. Check out the recipe below to see just how easy it is to make this scrumptious dish!
3-4 lbs. rump roast
1 1/2 tbsp. salt
1 tbsp. black pepper
4 cloves garlic, chopped
Place your roast on a large piece of tin foil. On the corner of the foil, mix together the salt and pepper with your fingers. Cut slits into the roast at various depths. Drop the salt and pepper mixture into the slits and insert pieces of garlic into each slit. Sprinkle the leftover salt and pepper atop the roast.
Wrap the foil tightly around the roast and place in the slow cooker. Cook on HIGH for six hours for sliced roast and eight hours for the shredded roast. When it is done it's very important to let the roast rest a bit before cutting it or it will end up becoming dry.
When removing the roast from the slow cooker, cut a small slit in the bottom of the foil and let the juice drain back into the cooker or into a serving dish.
Serve with steamed vegetables and rice. Enjoy!
Recipe found here.
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