Top or Bottom Round Roast (for us it depends on what’s on sale about a pound fits into our crock pot. Use what will fit in yours)
Beef broth (see directions)
garlic (crushed and minced)
1 tbs olive oil
Put the oil in a pan and turn the heat to medium high. Sprinkle the beef with your choice of steak seasoning and garlic. Sear each side. Put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (This will depend on the size of your crock pot.) Cook on medium for up to eight hours, if you like your beef to fall apart. Cook for six hours if you like it to stay together. (All of these times vary depending on your specific crock pot.) We often freeze the beef after searing. We’ve had luck adding the beef to the crock pot still frozen and pouring the beef broth in. When we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. Serve with broth.
This is a great fall/winter meal that is easy to vary depending on your tastes. If you like a thicker gravy, you can add cornstarch or some friends add cheese.
p.s. According to the Missouri Beef Council (I’m on the Beef Running Team!) Bottom Round and Top Round Roasts are on the list of 29 leanest beef cuts.