This recipe offers a flavorful and tender beef roast infused with aromatic herbs, perfect for a comforting meal.
Prepare the beef roast by trimming any excess fat.
Trimming excess fat helps reduce the grease in the final dish.
Sear the beef roast in a hot pan until browned on all sides.
Searing locks in the juices and adds a rich flavor.
Place the seared beef roast into the slow cooker.
Ensure the slow cooker is set up and ready before adding the beef.
Add soy sauce, beef bouillon cube, bay leaves, peppercorns, rosemary, thyme, garlic, onion, and carrots to the slow cooker.
Layer the vegetables around the beef for even cooking.
Set the slow cooker to low heat and cook for 8-10 hours.
Cooking on low heat ensures the beef becomes tender and flavorful.
Once cooked, remove the beef roast and let it rest for 10 minutes before slicing.
Resting the beef allows the juices to redistribute, making it juicier.
Serve the sliced beef roast with the cooked vegetables and some of the cooking liquid as a sauce.
Garnish with fresh herbs for a touch of color and flavor.
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