Rib roasts, rump roasts and top round roasts can be prepared in a slow cooker for a tender and juicy meal. A rare roast is still pink in the center due to the presence of blood, but is safe to eat as long as it's cooked to the proper temperature. This recipe requires one 4-pound roast and yields approximately 8 servings.
Instructions
Start at the Bottom
1. Fill the bottom of the slow cooker with 1 inch of sliced onions that will prevent the underside of the roast from burning. Rub the minced garlic and rosemary over the entire surface of the roast.
2. Season the roast with generous amounts of salt and pepper to taste, if desired, and place the roast fat side up on the layer of onions. Set the slow cooker to low heat and allow to cook for about 3 hours.
3. Flip the roast over and replace the lid on the slow cooker. Cook the roast for an additional one to two hours, or until the internal temperature of the roast reaches 125-130 degrees Fahrenheit.
4. Use a meat thermometer to check the temperature, making sure it is within the recommended range. Remove the rare roast from the slow cooker and place on a cutting board. Cover the roast with the sliced onions, and then cover with aluminum foil.
5. Allow the roast to stand for about 10 minutes. The internal temperature of the meat will rise by about 10 degrees F. Remove the aluminum foil, carve and serve immediately.
Tags: slow cooker, aluminum foil, internal temperature, roast from, roast with