Generously season the the roast all over with salt & pepper.
Heat 1 TBSP of the oil in a large saute pan or dutch oven over medium-high heat.
When the oil is hot sear the roast until well browned on all sides, about 3 minutes per side.
Transfer the roast to a 6-quart slow cooker and set aside.
Keep the pan on the stove over medium-high heat and add the remiaing 1 TBSP of oil and the sliced onions to the pan then cook, stirring occasionally, until onions are well browned, about 10 minutes.
Stir the garlic, water, Dijon, and soy sauce in with the onions then use a wooden spoon or spatula to scrape anything stuck on the bottom of the pan.
Transfer the contents of the pan into the slow cooker over top of the roast.
Place the lid on the slow cooker and cook on LOW until the beef is tender, 7 to 8 hours.
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