1 (2-3 pound) beef rump roast
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon dried rosemary leaves
1 teaspoon prepared minced garlic
1 tablespoon oil
6 slices thick-cut bacon
- Rub roast with salt and pepper.
- In a small bowl, combine parsley, oregano, rosemary, garlic, and oil. Press mixture on top and sides of roast.
- Place roast in crock pot. Put bacon over top of beef and tuck ends under bottom.
- Cover and cook on LOW for 6-8 hours.
This recipe was borrowed from Easy Slow Cooker Cookbook.