Slow Cooker Beef Roast with Rosemary and Thyme
This made-from-scratch slow cooker beef roast is seasoned with fresh ingredients and marsala wine.
Servings Prep Time
4-6 10minutes
Cook Time
480minutes
Servings Prep Time
4-6 10minutes
Cook Time
480minutes
Ingredients
Instructions
  1. Add steak sauce, wine, worcestershire sauce, soy sauce, garlic and water to slow cooker, and whisk together. Add about half the onion and mushrooms. Lightly crush whole sprigs of herbs with your hand to release their lovely fragrance, and place two of each herb in the slow cooker.
  2. Rub all sides of the roast with Cajun seasoning, and place it in the crockpot. Add remaining onion, mushroom, and herbs on top of the meat. Spoon wine mixture over the top of the meat, cover slow cooker, and cook on low for 8-10 hours. Turn meat over once during cooking if possible.
  3. About 15 minutes before serving, stir cornstarch into cold water until dissolved, and then gently stir mixture into slow cooker. (This will thicken the sauce up a bit and make it beautifully shiny.)
  4. Shred beef and serve over rice with mushrooms and sauce.
Recipe Notes

The amount of mushrooms in this recipe varies depending on your taste. Adding more mushrooms can also help stretch the roast to serve more people!