Perfect Medium Rare Roast Beef in the Slow Cooker

Page 196

| Course Type: Main Courses

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While this was good it was tough. I might have cooked it a little longer than I should since when I checked it at the called for time it was raw and I cooked about a half hour longer then there wasn't any pink left. I did use a chuck roast so maybe that was part of my problem. It did have a a really good flavor though. I cooked the leftovers longer in the slow cooker with the gravy and it was tenderer. I shredded it and used it on subs. The gravy from the recipe was way to thin as well, I had to double the flour.

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