Categories: Slow Cooker
Ingredients
- 3 scallions (white and light green parts only), roughly chopped
- 2 teaspoons fresh thyme
- 1 clove garlic, crushed
- Kosher salt and freshly ground pepper
- 1/4 teaspoon celery seeds
- 1/4 teaspoon ground allspice
- 1 21/2 -pound beef eye round roast, excess fat trimmed
- 2 carrots, sliced 1 inch thick
- 2 tablespoons Worcestershire sauce
- 1 cube beef bouillon
- 6 to 8 kaiser rolls, split and warmed
- Creamy horseradish and/or spicy mustard, for serving
Directions
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Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.
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Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.
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Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.
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Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.