Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing ...

Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth. Cover and cook ...

Chuck Roast Substitutes:Sometimes, chuck roast is labeled as blade roast, 7-bone roast or arm roast.If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip ...

Bake roast (still on rack set inside baking sheet) until an instant-read thermometer inserted into the thickest part registers 110°, 1½–2 hours. Step 4 Meanwhile, heat 1 Tbsp. oil in a medium ...

Fortunately, an eye of round roast satisfies everyone. With 4 grams of fat per 3.5-ounce serving, eye of round is considered an “extra lean” cut by the USDA.

Instructions: Prepare smoker with preferred wood (I recommend pecan, oak or hickory) to 250 degrees. Rub top round beef roast with salt and pepper. Place an aluminum pan at the bottom of the ...

Close grill lid and allow roast to cook for 30 minutes. After 30 minutes, check the internal temperature of the meat. If it reads between 135-140 degrees (medium-rare), it’s done.

The slow cooker, a temperature-controlled method that ensures your pot roast will turn out perfect, every time. Skip to main content. 24/7 Help. For premium support please call ...