CrockPot Roast Beef over Roasted Brussels with Bacon

This was the most simple meal ever to put together and it turned out delicious! The roast beef took about 3 1/2 hours on low in my crockpot to reach 150 degrees and be done. While I waited on that, I shredded 2lbs of brussels through the food processor and greased down my baking pan with bacon fat. I roasted the brussels at 375 degrees for 10 minutes, then took them out to mix around and roasted again for another 5 minutes. I then took the pan out and placed 5 strips of cut bacon on top of the brussels and put the pan back in the over until the bacon looked crispy and done. I actually left mine in for a little too long and the brussels were extremely roasted, so definitely need to keep a close eye on them! Anyways, the beef turned out tasting amazing and brussels with bacon never dissapoints. If you are looking for an easy meal with few ingredients, this is it.

​CrockPot Roast Beef
Ingredients:

• 2-3 lb beef roast, I used a top sirloin roast
• 2 teaspoons kosher salt, adjust to taste
• 1 teaspoon freshly ground black pepper, adjust to taste
• 2 tablespoons olive oil

Directions:

1. Heat the oil in a heavy skillet over medium heat. Season the roast generously with salt and pepper. Sear the meat in the hot skillet, about 3-4 minutes on each side, until the meat has browned. Sear the sides as well as the top and bottom of the roast. Remove from the skillet and place in the crock-pot. Insert an oven-safe meat thermometer into the center of the roast and place the lid on the crockpot.
2. Cook the roast on LOW until the temperature reaches 140 degrees. This took just 90 MINUTES for my roast. Depending on the temperature of your house and how hot your slow cooker cooks, it might take twice as long for yours. I set the alarm on my meat thermometer and couldn't believe it when it beeped so quickly!
3. Using meat forks or sturdy tongs, remove the roast to a cutting board and tent it (or cover it with a large mixing bowl turned upside down). Let the meat rest 20 minutes before slicing it as thinly as possible against the grain of the meat. Enjoy!

Original recipe found here