Ingredients with Measurements:
- 3 lbs beef top round roast
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
2. Rub the spice mixture all over the beef top round roast.
3. In a slow cooker, combine the Worcestershire sauce, apple cider vinegar, and beef broth.
4. Place the beef top round roast in the slow cooker.
5. Cover and cook on low for 8-10 hours or until the beef is tender and falls apart easily.
6. Remove the beef from the slow cooker and let it rest for 10 minutes.
7. Slice the beef thinly against the grain.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 2g
Protein: 45g
Substitutions for ingredients:
- Beef top round roast can be substituted with beef brisket or beef chuck roast.
- Apple cider vinegar can be substituted with red wine vinegar or white wine vinegar.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced onions and bell peppers to the slow cooker for added flavor.
- Use different spice blends such as Cajun seasoning or Italian seasoning.
- Serve the slow cooker pit beef on a sandwich roll with horseradish sauce or barbecue sauce.
Tips and tricks:
- Make sure to slice the beef against the grain for a tender and juicy result.
- Let the beef rest for 10 minutes before slicing to allow the juices to redistribute.
- If the beef is not falling apart easily after 8-10 hours, continue cooking for an additional hour or until it is tender.
Storage instructions:
Store leftover slow cooker pit beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the slow cooker pit beef in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the slow cooker pit beef on a platter with sliced onions and bell peppers.
Garnishes:
Garnish the slow cooker pit beef with chopped fresh parsley or cilantro.
Pairings:
Pair the slow cooker pit beef with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted potatoes
- Grilled corn on the cob
- Coleslaw
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Continue cooking until it is tender.
- If the beef is dry, it may have cooked for too long. Check the beef periodically to ensure it is not overcooked.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover beef in the refrigerator within 2 hours of cooking.
Food history:
Pit beef is a Baltimore specialty that originated in the 1940s. It is typically made with beef top round roast that is cooked over a charcoal fire until it is tender and juicy.
Flavor profiles:
The slow cooker pit beef is seasoned with a blend of spices that gives it a smoky and slightly sweet flavor.
Serving suggestions:
Serve the slow cooker pit beef on a sandwich roll with horseradish sauce or barbecue sauce.
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