Herb Roasted Lamb or Beef

This recipe is a flavorful, savory dish that the whole family will love. It’ll
definitely feel like a special treat without the extra expense. Slow-cooking or
pressure-cooking means you can make these ahead of time and have them ready when
you get home for dinner.

Servings: 6 servings

Author:

Prep Time
15 minutes

Cook Time
8 hours

Total Time
8 hours, 15 minutes

Course:

Main Course Meat

Cuisine:

European

Keywords:

meat slow cooker

🧂 Ingredients

2.5 lbs boneless shoulder roast (lamb shoulder or beef chuck; if using beef chuck, increase to 2.75 pounds to account for lower fat content)
1 tbsp extra-virgin olive oil
1 tsp rosemary
1 tsp thyme
1/2 tsp sage
1 cup red or white wine (we used white, but red would work)
1/2 cup water
1 tsp salt
1/2 tsp ground pepper

Instructions

1 Heat the olive oil in a pressure cooker on the sauté setting or in a
stovetop-safe slow cooker insert, Dutch oven, or slow cooker over medium heat.
2 Add the herbs and stir for a few seconds until fragrant.
3 Place the roast in the oil and cook, turning regularly, until lightly browned on
all sides, about 5 to 10 minutes total.
4 Add the wine and water. Pressure cook for 70 minutes. (If using a slow cooker on
low, cook on low for 8 hours or medium for 4 to 5. If using a Dutch oven, cover
and simmer over low heat for about 2 hours).
5 The roast will become juicy and tender, resembling an almost stew-like
consistency. The meat will be tender enough to easily shred as you stir it. This
allows the juices to be distributed back into the meat. Truly delicious!