Ingredients:
- Zest and juice from 1 lemon
- 2 tablespoons chopped fresh rosemary
- 4 cloves chopped garlic
- 1 teaspoon salt
- Cracked pepper
- 2 tablespoons olive oil
- 1/2 cup homemade beef stock
- Make a paste by chopping and scraping the ingredients (all but the broth) together on a cutting board, then smear the rub all around the outside of the roast. See photos below.
- Place the rubbed roast into a crock pot; set the timer for 8 hours on low heat. Add 1/2 cup homemade beef stock and squeeze the juice from the lemon over the top of the meat.
- Slow cook the meat for 8 hours at low temperature. Let cool for 1/2 hour while the rest of the dinner is being taken up.
- Reserve the juices and place them on the table to pour over the meat.