Ingredients
2 lb eye of round, can be rump roast or top round
1½ cups citrus flavored soda, or dark soda
1 cup beef broth
2 tbsp vegetable oil
1½ tbsp steak sauce
1 tbsp cornstarch
2 tsp Italian herb seasoning
2 tsp dried rosemary
1 tsp paprika
salt and ground black pepper, to taste
½ cup rib sauce, per serving
3 oz green beans, per serving, sauteed
5 oz potatoes, per serving, baked
¼ tsp parsley, per serving
Preparation
Heat up your oil in a saute pan over high heat.
Season your beef with salt and pepper, then sear your beef until evenly browned on all sides, roughly 3 minutes per side.
Place your seared beef into your slow cooker, then add the remaining ingredients into your crockpot except for the cornstarch.
Cover and cook on Low for 6 to 8 hours, or until tender.
Once done, drain the beef and set it aside.
Transfer the entire contents into a saucepot, then ladle roughly ¼ cup of the liquid into a small bowl.
Dissolve your cornstarch into the liquid.
Bring liquid to a simmer, then add your slurry. Stir to combine.
Season your sauce to taste with salt and pepper. Adjust accordingly.
Portion your mock prime rib accordingly. Serve with the sauce, and potatoes and vegetables are done to your preference. Garnish with chopped parsley.
