Perfectly Simple and Sliceable CrockPot Roast Beef

• Gluten free
• Paleo

• Meat

  • 2 lbs Beef roast

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on barefeetinthekitchen.com

Description

Ingredients

• 2-3 pounds beef roast, I used a top sirloin roast
• 2 teaspoons kosher salt, adjust to taste
• 1 teaspoon freshly ground black pepper, adjust to taste
• 2 tablespoons olive oil

Directions

• Heat the oil in a heavy skillet over medium heat. Season the roast generously with salt and pepper. Sear the meat in the hot skillet, about 3-4 minutes on each side, until the meat has browned. Sear the sides as well as the top and bottom of the roast. Remove from the skillet and place in the crock-pot. Insert an oven-safe meat thermometer into the center of the roast and place the lid on the crockpot.
• Cook the roast on LOW until the temperature reaches 140 degrees. This took just 90 MINUTES for my roast. Depending on the temperature of your house and how hot your slow cooker cooks, it might take twice as long for yours. I set the alarm on my meat thermometer and couldnt believe it when it beeped so quickly!
• Using meat forks or sturdy tongs, remove the roast to a cutting board and tent it (or cover it with a large mixing bowl turned upside down). Let the meat rest 20 minutes before slicing it as thinly as possible against the grain of the meat. Enjoy!