I've always loved roasts, sure they take a long time, but it's usually worth the wait. Slow-cookers have made roasts even easier, but sometimes the meat can be a little more bland or less tender. Not so with this recipe.
Wrapping your roast in foil is a key part of this recipe, and once you try it you won't go back.
- 3 to 4 pounds rump or chuck roast
- 1 1/2 tablespoons salt
- 1 tablespoon black pepper
- 4 medium toes garlic, slivered (or more to taste)
- Place roast on large piece of foil.
- On the corner of the foil, mix salt and pepper together with fingers.
- Cut slits in roast to various depths.
- Drop some of the salt and pepper mixture into the slits and insert a piece of garlic in each.
- If there is leftover salt and pepper, sprinkle it over the roast.
- Wrap the foil tightly around the roast, and put it in the slow cooker.
- Cook on high for about 6 hours for sliced roast and 8 hours for shredded roast.
- When it is done, it is very important to let the roast rest a bit before you cut it, or it will be dry. When removing the roast from the slow cooker, cut a little slit in the bottom of the foil and let the juice drain back into the cooker or a serving dish.