Rhubarb Slow Cooker Roast
Ingredients
2-3 lb boneless roast (rump, sirloin tip, blade)
3 cups rhubarb, chopped into 1-inch pieces
1L beef broth (homemade or low-sodium)
2 tbsp kosher salt
5 sprigs of fresh thyme
1 yellow onion, medium dice
Black pepper
2 tbsp honey (highly recommend our Melon Blossom Honey)
4 garlic cloves or 2 heads of green garlic, minced
Instructions
Mix broth, honey, garlic, black pepper, and salt in small bowl.
Place onion, rhubarb, and thyme in slow cooker. Place roast on top.
Pour broth mixture over the top.
Cook on low for 6-8 hours.
Remove roast from slow cooker, pull apart beef with two forks in a separate bowl.
Strain liquid from rhubarb mixture, reserving 1 cup of liquid for later. Remove thyme stems and any bones from rhubarb mixture.
Start by adding 1/2 cup of reserved broth and 1/2 cup of rhubarb mixture to pulled beef. Taste and adjust with more broth or more rhubarb if you’d like.
Serve with asparagus and buttered egg noodles for a delicious spring dinner! Add a tsp of Dijon mustard to your egg noodles for a delicious kick.
Recipe developed and photographed by TRM Team Member Ashley Fulton