A cut of meat from the top of a cow's leg is ideal as a roast and is suitable for cooking in a slow cooker. A 100-gram serving of roast lean meat from the top of the cow, which is approximately 3.5 ounces, contains 124 calories and 4 grams of total fat. It has no cholesterol and provides 22.3 grams of protein to your diet. Cook a cut of meat from the top all day in the slow cooker to achieve a tender meal.
Sprinkle the roast cut on top of the cow with salt, pepper and garlic powder on all sides; then cover it with flour on all sides.
Heat 2 tbsp. of olive oil in a pan over medium heat. Add the roast and an onion in medium cubes to the pan; Cook the onion until it is transparent while browning the roast on all sides.
Spread the sides of the slow cooker with olive oil. Add the golden roast and onions to the pot. Add cloves of garlic and bay leaf. Pour the beef broth over the roast and sprinkle it with salt and pepper.
Cook the roast for eight to 10 hours at low temperature in the slow cooker.
Do not remove the lid of the slow cooker very often as it takes a long time to reach the desired temperature again. Use a meat thermometer to measure the internal temperature of the roast. A suitable temperature for consumption is 145 degrees F (62, 77 ºC), according to FoodSafety. gov.