You can do this beef roast two ways: drop it in the crockpot and cover it, or take a few extra, flavorful steps.
1 beef roast, defrosted
2 Garlic cloves
1 container beef stock
1 packet of gravy mix
1 onion, diced
2 tablespoons Italian seasonings or whatever you like best (rosemary works great with this)
Make a few slits in the roast and push down garlic cloves. Place in crockpot, cover completely with beef stock, add onion and seasonings and cook on high for 8 hours.
Drain liquid, reserving 2 cups of the stock. Mix in gravy mix and pour over beef. Slice or shred beef and serve over rice.
Variation: Cook meat in a cooking bag in the oven surrounded by potatoes or vegetables. Follow directions for cooking time according to meat portion
For tonight, I marinated the beef roast in garlic, onion, and parsley for 24 hours. I removed the beef, rubbed it down with a dry rub (use your favorites, but I used cumin, cayenne, and black pepper) and seared it on all sides over EVOO for a few minutes. After searing, I added it to the crockpot, cooked it on high for 8 hours, then removed it and strained the liquid to make an awesome beef stock.
I used this stock instead of water to make the rice, and talk about amazing flavor! I could eat that rice every day of the week by itself, it was really that good.
I finished the dish with the stock-infused rice, some beef, and fresh basil (veggies served on the side but not pictured).
Bottom line: Dump it all in the crockpot and cook it, or take a few extra steps (marinating and searing) for a severe boost of flavor. Either way, this beef never needs a knife…if you cook it right, it will fall off your fork.