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Sunday, May 15, 2016

Garlic & Herb Beef Bottom Round Roast by Jackie

**Adapted from

4-6 lb. beef bottom round roast

6 cloves garlic, minced
1 Tbsp. coarse sea salt
2 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. cracked black pepper
2 Tbsp. minced onion flakes
1/4 c. olive oil

Place roast on a plate.  Mix all dry ingredients together.  Add oil until a paste forms.  Smear mixture on all sides of the roast.  Place in gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:
Thaw completely.  Place roast in slow cooker. Cook on low for 6-8 hours.

Remove the roast from slow cooker. Combine drippings with 1-3 tablespoons
of flour.  Increase temperature to high until gravy reaches desired consistency.

1 comment:

  1. This was very delicious and tender. I cooked it on high in my crockpot for 8 hours from frozen. Loved it!