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Slow Cooker Roast Beef with Garlic and Bacon

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Slow Cooker Roast Beef with Garlic and Bacon

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Photo by: MTR

Recipe by: ChefLuigi

Simple roast beef served to WWI-era troops--make it yourself in the slow cooker. Adapted from the 1910 Manual for Army Cooks.

Ready in 8 hours 15 mins

Added to favorites by 23 cooks

Ingredients

Serves: 6

2 strips thick-cut bacon
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 pounds round bottom beef roast
5 tablespoons butter
5 tablespoons flour
2 cups beef stock
2 carrots, diced
4 garlic cloves, minced
1 small dill pickle, chopped

Preparation method

Prep: 15 mins | Cook: 8 hours

Cut four slits (taking care to cut with the grain of the meat) in the beef roast. Cut bacon into 4 pieces, each about the width of a middle finger and as long as the slits. Dredge bacon pieces in cayenne pepper and garlic powder to coat on both sides; insert the seasoned bacon into the slits in the roast.

In a saucepan over medium heat, melt the butter. Add flour and cook, stirring, for 2 minutes to make a roux. Very gradually add the beef stock and bring to a boil, continuing to stir until sauce has thickened. Fold in the carrots, garlic, and pickle.

Place beef roast in slow cooker and pour the gravy over it. Cover with lid and cook on Low for 7.5 hours, then remove roast; slice meat and return to gravy to cook for 30 more minutes.

Last updated: Mar 27 2013