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Originally Posted by Zingston
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I chopped up fresh rosemary, thyme, and garlic and mixed with with olive oil. Made a paste out of it and spread it over the trimmed fat side and then put a can of beef broth in the bottom of the crock pot. You really need a thermometer to check the temp. It's too hard to gauge doneness by time. I took it out at 120 degrees because I wanted to make sure it wasn't overdone. Could have stayed in until 125 for a little more medium rare. It was on the rare side but perfect. Then you can reduce the broth in the bottom of the crock pot and use it for the au jus. Damn it was good!