Peppercorn Beef Roast
Makes 6–8 servings
Prep Time: 10–15 minutes
Cooking Time: 8–10 hours
Ideal slow-cooker size: 4-qt.
3–4-lb. chuck roast
½ cup reduced-sodium soy sauce or liquid aminos
1 tsp. garlic powder
1 bay leaf
2 cups water
1 tsp. thyme, optional
1. Place roast in the slow cooker.
2. In a mixing bowl, combine all other ingredients and pour over roast.
3. Cover and cook on Low 8–10 hours.
4. Remove meat to a platter and allow to rest before slicing or shredding.
To make gravy to go with the meat, whisk together ½ cup flour and ½ cup water, stir into meat juices in crock, turn cooker to High, and bring cooking juices to a boil until gravy is thickened.